Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation

This study aimed to evaluate the changes in Agaricus bisporus (white and brown) characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast counts, biogenic amine content, fatty acid (FA) and volatile compound (VC) profiles, overall acceptability, and emotions induced...

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Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Zarovaite, Paulina, Starkute, Vytaute, Mockus, Ernestas, Zokaityte, Egle, Zokaityte, Gintare, Rocha, João Miguel, Ruibys, Romas, Klupsaite, Dovile
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340595/
https://www.ncbi.nlm.nih.gov/pubmed/37444179
http://dx.doi.org/10.3390/foods12132441

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340595/
https://www.ncbi.nlm.nih.gov/pubmed/37444179
http://dx.doi.org/10.3390/foods12132441

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