BIBLIOGRAPHIC RECORD

Development of a Novel Chocolate Utilizing Mushroom Fermentation and Associated Changes in Beneficial Components

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Recorded authors
Shiori Fukuda; Momoka Nakata; Yuka Sameshima; Naomi Takemoto; Tokumitsu Matsui
Source of metadata
Crossref
Year recorded
2026

Public identifiers and source

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Reference

Shiori Fukuda; Momoka Nakata; Yuka Sameshima; Naomi Takemoto; Tokumitsu Matsui. (2026). Development of a Novel Chocolate Utilizing Mushroom Fermentation and Associated Changes in Beneficial Components. https://doi.org/10.3390/foods15061045

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