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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes) · Sankore

Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes)

2024Food ChemistryJournal

10.1016/j.foodchem.2024.139387 Full text44 citations

Authors

9 authors across 3 institutions in 2 countries.

Yao LiFirst author
Jingyi Han
Otu Phyllis Naa Yarley
- Accra Technical University (GH)
Yujin Wang
Yang Wang
Ao Zhang
Xingyu Fan
Cunshan ZhouCorresponding
Weiqiao LvSenior author

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Fungal Biology and Applicationslevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 3 · 1.00
Polysaccharides and Plant Cell Wallslevel 3 · 0.99

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 5, 2026
2024 · Food Chemistry · 44 citations
https://openalex.org/W4394876422