Mixed Volvariella volvacea and Lentinula edodes extracts improve antioxidant activity and sensory quality of soy sauce Yangzhou Institute for Food and Drug Control
本研究表明,将比例为 3:1 的香菇(*Lentinula edodes*)与草菇(*Volvariella volvacea*)提取物加入酱油中,能在保持理想感官特性的同时,显著增强其抗氧化活性与鲜味。