In Vivo Evaluation and Nutritional Quality of By-Products Subjected to Solid-State Fermentation Using Shiitake Culinary-Medicinal Mushroom, Lentinula edodes (Agaricomycetes).
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DOI: 10.1615/intjmedmushrooms.2021041945
Abstract: This study evaluates the nutritional quality and in vivo biological activity of a peach palm by-product food ingredient processed via solid-state fermentation by shiitake culinary-medicinal mushroom, Lentinula edodes. The group of Wistar rats that consumed… read more here.
Keywords: quality; shiitake culinary; solid state; nutritional quality ... See more keywords