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(PubMed) Zhou J, Sun Y, Ji M, Li X, Wang Z
Thermal degradation and oxidation of glucosinolates in model systems and Brassica vegetable broth is mediated by redox-active compounds
Lactobacillus plantarum was used for fermentation of shiitake mushrooms ( Lentinus edodes ) providing the strongest umami flavor (Chen et al., 2021)
Andrade IGA, Suano-Souza FI, Fonseca FLA, Lago CSA, Sarni ROS
