Effect of Blanching Methods and Probiotic Bacteria on the Bioactive Compounds and Physicochemical Parameters of Fermented Brown Agaricus bisporus and Imleria badia Mushrooms
By: Kavya Venugopal and Emilia Bernaś
Authors
Kavya Venugopal
Department of Plant Products Technology and Nutrition Hygiene, University of Agriculture in Krakow, Krakow, Poland
Emilia Bernaś
Department of Plant Products Technology and Nutrition Hygiene, University of Agriculture in Krakow, Krakow, Poland
Language: English
Page range: 115 - 128
Submitted on: Mar 29, 2024
Accepted on: Jul 1, 2024
Published on: Sep 26, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2024 Kavya Venugopal, Emilia Bernaś, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.