Valorisation of Edible Mushroom By-Products as Natural Flavour Enhancers in Plant-Based Foods: Mechanisms, Sensory Profiles, and Industrial Translation.
- DOI
- 10.3390/foods15183255
- Published
- 2026 Sep 15
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183255,
title = {Valorisation of Edible Mushroom By-Products as Natural Flavour Enhancers in Plant-Based Foods: Mechanisms, Sensory Profiles, and Industrial Translation.},
author = {Edkaidek H and Dahiya D and Nigam PS},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15183255},
url = {https://doi.org/10.3390/foods15183255}
}RIS
TY - JOUR TI - Valorisation of Edible Mushroom By-Products as Natural Flavour Enhancers in Plant-Based Foods: Mechanisms, Sensory Profiles, and Industrial Translation. AU - Edkaidek H AU - Dahiya D AU - Nigam PS PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15183255 UR - https://doi.org/10.3390/foods15183255 ER -
APA
H, E., D, D., & PS, N. (2026). Valorisation of Edible Mushroom By-Products as Natural Flavour Enhancers in Plant-Based Foods: Mechanisms, Sensory Profiles, and Industrial Translation.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183255