Crossmark

Integrated physical and chemical approaches for quality retention including browning suppression and value addition in white button mushroom (Agaricus bisporus)

Crossref DOI link: https://doi.org/10.1007/s44187-026-01004-w

Published Online: 2026-06-16

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kumar, Sanjeev

Saxena, Sudhanshu

Kumar, Jitendra

Adiani, Vanshika J.

Banerjee, Manisha

Gautam, Satyendra
License Information

Text and Data Mining valid from 2026-06-16

Accepted Manuscript valid from 2026-06-16
More Information

Article History

Received: 14 November 2025

Accepted: 24 April 2026

First Online: 16 June 2026

Declarations

:

: This study has been conducted in agreement with the guidelines (Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods) for research and sensory evaluation involving human participants, approved by the Food Sensory Evaluation Ethics (FSEE) Committee, Food Technology Division (FTD), Bhabha Atomic Research Centre (BARC). All the members participated in sensory evaluation were duly informed about the study and informed consent was obtained from them.

: Not applicable.

: The authors declare no competing interests.

Document is current

Any future updates will be listed below