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Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom.

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Title: Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom.
Authors: Kenesei, György1, Boylu-Kovács, Meltem1,2, Gashi, Albert1,2, Mednyánszky, Zsuzsanna2, Takács, Krisztina2, takacs.krisztina@uni-mate.hu, Simon-Sarkadi, Livia2
Source: Applied Sciences (2076-3417); Apr2025, Vol. 15 Issue 7, p3509, 25p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 184443626
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom.
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  Data: <searchLink fieldCode="JN" term="%22Applied+Sciences+%282076-3417%29%22">Applied Sciences (2076-3417)</searchLink>; Apr2025, Vol. 15 Issue 7, p3509, 25p
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=184443626
RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.3390/app15073509
    Languages:
      – Code: eng
        Text: English
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        PageCount: 25
        StartPage: 3509
    Titles:
      – TitleFull: Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom.
        Type: main
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          Name:
            NameFull: Kenesei, György
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            NameFull: Boylu-Kovács, Meltem
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            NameFull: Gashi, Albert
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            NameFull: Mednyánszky, Zsuzsanna
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            NameFull: Takács, Krisztina
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            NameFull: Simon-Sarkadi, Livia
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            – D: 01
              M: 04
              Text: Apr2025
              Type: published
              Y: 2025
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              Value: 15
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              Value: 7
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            – TitleFull: Applied Sciences (2076-3417)
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