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Journal: Fermentation, 2024
Volume: 10
Number: 618
618
Article: A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium
Authors: by Yingxian Guan, Tong Zhao, Anrong Zhang, Di Zhang, Xiaoxiao Huang, Xiao Fang, Jiajun Geng and Jie Gang
Link: https://www.mdpi.com/2311-5637/10/12/618

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