About this document
Molecules 26 02463 by viniti5108 is a document available to read on EtoBox.
The article discusses the potential of edible mushrooms as functional ingredients in developing healthier and more sustainable muscle foods, particularly for flexitarian diets. It highlights the nutritional benefits of mushrooms, including their low fat content, high-quality proteins, and bioactive compounds that can enhance the quality and sensory attributes of muscle foods. The review emphasizes the growing trend of incorporating mushrooms into food products to meet consumer demand for nutritious and envi
- Author
- viniti5108
- Language
- EN