The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium

Highland barley was fermented with Cordyceps militaris, Stropharia rugoso-annulata, Morchella esculenta, Schizophyllum commune and Tremella sanguinea. The flavor profiles were investigated by electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPM...

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Detalles Bibliográficos
Autores principales: Wang, Kai, Yang, Cuicui, Dai, Ziyan, Wen, Zhenxiang, Liu, Yin, Feng, Xi, Liu, Ying, Huang, Wen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778070/
https://www.ncbi.nlm.nih.gov/pubmed/36553692
http://dx.doi.org/10.3390/foods11243949

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778070/
https://www.ncbi.nlm.nih.gov/pubmed/36553692
http://dx.doi.org/10.3390/foods11243949

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