Effects of lactic acid bacteria fermentation on nutritional components and flavor quality of Dictyophora indusiata extract

TIAN Shanshan, WANG Hao, LI Jialin, CHEN Jiaqi, LEI Xiaojuan, ZENG Zebin, SHAO Yi, MING Jian, ZHAO Jichun

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 267-275.

PDF(6692 KB)
PDF(6692 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 267-275. DOI: 10.13995/j.cnki.11-1802/ts.043667

Effects of lactic acid bacteria fermentation on nutritional components and flavor quality of Dictyophora indusiata extract

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 267-275 https://doi.org/10.13995/j.cnki.11-1802/ts.043667

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(6692 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉