The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium
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DOI: 10.3390/foods11243949
Abstract: Highland barley was fermented with Cordyceps militaris, Stropharia rugoso-annulata, Morchella esculenta, Schizophyllum commune and Tremella sanguinea. The flavor profiles were investigated by electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation… read more here.
Keywords: mushroom; mushroom mycelium; highland barley; flavor ... See more keywords