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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....
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |