Fermentation with edible mushroom mycelia improves flavor characteristics and techno-functionalities of soybean protein
Wenjing Zhang, Zhiyang Deng, Tianyi Liu, Jianfen Liang, Jun Liu, Jun Liu
Topics & Concepts
FermentationFood scienceMyceliumMushroomFlavorChemistryEdible mushroomHexanalBotanyBiologyProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides