MicrobiologyFuture FoodsPeer-reviewed
Mycelium of mushroom-producing fungi as high-quality protein source
Jasper Zwinkels, Philip van de Koolwijk, Nikkie van der Wielen…·Eddy J. Smid
This study evaluates the nutritional and sensory qualities of mycelium from mushroom-producing fungi compared to their fruiting bodies and tempeh fungus, finding high protein quality and umami potential.
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