Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage

Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Qin Liu, Xiao Cui, Zhibo Song, Weiwei Kong, Yuanchun Kang, Weili Kong, Tzi Bun Ng
Source: Food Chemistry - Category: Food Science Source Type: research