Plant-protein

Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins

Clark, Anthony J., Bhupendra K. Soni, Brendan Sharkey, Terry Acree, Edward Lavin, Hannah M. Bailey, Hans H. Stein, Ashley Han, Marc Elie, Marina Nadal. 2022. Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins. LWT - Food Science and Technology 156 (2022) 113065. doi.org/10.1016/j.lwt.2021.113065.