Effect of Blanching Methods and Probiotic Bacteria on the Bioactive Compounds and Physicochemical Parameters of Fermented Brown Agaricus bisporus and Imleria badia Mushrooms
The brown A. bisporus - a cultivated species and I. badia – a wild species of mushroom containing health-promoting properties has been selected to create functional foods. Therefore, the study analyzed the effect of the blanching method, fermentation temperature and addition of probiotic bacteria on...
| Published in: | Acta Universitatis Cibiniensis. Series E: Food Technology |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2024-06-01
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| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2024-0010 |