Research progress of mushroom sauce

CHEN Jing; TANG Hao-guo; WANG Jia-kang; YANG Tong-xiang; MA Li-ping

doi:10.13652/j.spjx.1003.5788.2022.90215

Shipin yu jixie (Dec 2022)

Research progress of mushroom sauce

CHEN Jing,
TANG Hao-guo,
WANG Jia-kang,
YANG Tong-xiang,
MA Li-ping

Affiliations

CHEN Jing: College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, Henan 471003 , China
TANG Hao-guo: College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, Henan 471003 , China
WANG Jia-kang: College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, Henan 471003 , China
YANG Tong-xiang: College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, Henan 471003 , China
MA Li-ping: College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, Henan 471003 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.90215
Journal volume & issue: Vol. 38, no. 11
pp. 225 – 229

Abstract

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This review summarized the research achievements of mushroom sauce in recent years, from the aspects of raw and auxiliary materials selection, formula, and process research, analysis and testing, existing problems, and prospected the raw material quality and nutrition safety detection.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

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Abstract

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