HIGHLIGHTS
- who: Kai Wang and collaborators from the College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China have published the article: The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 14/Oct/2022
- what: The aims of this study were to modify highland barley with a solid-state fermentation by using five different edible mushroom strains (C. militaris, S. rugoso-annulata, S. commune, T. sanguinea and M. esculenta). In this study, the flavor profiles of highland barley fermented with different mushroom . . .
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