Response surface methodology optimization of enzymatic hydrolysis of Lentinus edodes and analysis of product ingredients functions
The increasing demand for natural flavor enhancers and functional food ingredients has driven interest in Lentinus edodes (shiitake mushrooms), which are rich in proteins and bioactive compounds. This study optimized the enzymatic hydrolysis of L. edodes using various proteases and response surface...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-06-01
|
| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1617816/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|