The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium
Highland barley was fermented with <i>Cordyceps militaris</i>, <i>Stropharia rugoso-annulata</i>, <i>Morchella esculenta</i>, <i>Schizophyllum commune</i> and <i>Tremella sanguinea</i>. The flavor profiles were investigated by electronic no...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/24/3949 |