Evaluation of the nutritional value, umami taste, and volatile organic compounds of Hypsizygus marmoreus by simulated salivary digestion in vitro

Hypsizygus marmoreus is an edible medicinal mushroom species with a high dietary value. The main purpose of this study was to evaluate the nutritional value, umami taste, and volatile organic compounds (VOCs) of H. marmoreus treated with hot water combined with simulated salivary digestion in vitro....

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Detalles Bibliográficos
Autores principales: Zhao, Jin, Lin, Junbin, Yan, Junjie, Zhang, Chen, Wang, Tao, Gan, Bingcheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10507378/
https://www.ncbi.nlm.nih.gov/pubmed/37731940
http://dx.doi.org/10.1016/j.crfs.2023.100591

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10507378/
https://www.ncbi.nlm.nih.gov/pubmed/37731940
http://dx.doi.org/10.1016/j.crfs.2023.100591

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