Enhancement of nutritional, sensory and storage stability by lactic fermentation of Auricularia auricula.
Zhengchen SunYu CongTianyu LiXianghong MengFang ZhangPublished in: Journal of the science of food and agriculture (2022)
In summary, the introduced fermentation process not only realized the purpose of improving the nutritional value of A. auricula, but also effectively upgraded the sensory evaluation of A. auricula products. © 2022 Society of Chemical Industry.
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