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: | Kai Wang, Cuicui Yang, Ziyan Dai, Zhenxiang Wen, Yin Liu, Xi Feng, Ying Liu, Wen Huang |
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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 |
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