Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid.
Meina ZhangXingnan WangXiaowei WangMengzhen HanHongcai LiTianli YueZhouli WangZhenpeng GaoPublished in: Journal of the science of food and agriculture (2021)
Our study demonstrated that the fermented Lentinus edodes liquid exhibited better nutritional and functional properties as well as sensory characteristics, compared to unfermented. This article is protected by copyright. All rights reserved.