Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems—a narrative review
- DOI
- 10.3389/fnut.2026.1798618
- Published
- 2026-04-15
- Container
- Frontiers in Nutrition
- Publisher
- Frontiers Media SA
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3389/fnut.2026.1798618,
title = {Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems—a narrative review},
author = {Suzannah Gerber and Scott C. Frost and Alexis M. Walker and David L. Kaplan},
year = {2026},
journal = {Frontiers in Nutrition},
doi = {10.3389/fnut.2026.1798618},
url = {https://doi.org/10.3389/fnut.2026.1798618}
}RIS
TY - JOUR TI - Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems—a narrative review AU - Suzannah Gerber AU - Scott C. Frost AU - Alexis M. Walker AU - David L. Kaplan PY - 2026 JO - Frontiers in Nutrition DO - 10.3389/fnut.2026.1798618 UR - https://doi.org/10.3389/fnut.2026.1798618 ER -
APA
Gerber, S., Frost, S. C., Walker, A. M., & Kaplan, D. L. (2026). Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems—a narrative review. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2026.1798618
Source records
- crossref · retrieved 2026-11-05T12:04:19.669Z