Mixed Volvariella volvacea and Lentinula edodes extracts improve antioxidant activity and sensory quality of soy sauce Yangzhou Institute for Food and Drug Control
This study demonstrates that incorporating a 3:1 blend of *Volvariella volvacea* and *Lentinula edodes* extracts into soy sauce significantly enhances antioxidant activity and umami flavor while maintaining a desirable sensory profile.