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

Shiori Fukuda1,2, Momoka Nakata2, Yuka Sameshima3

  • 1Department of Food Sciences and Nutrition, Graduate School of Food Sciences and Nutrition, Mukogawa Women's University, Nishinomiya 663-8558, Hyogo, Japan.

Foods (Basel, Switzerland)
|March 28, 2026
PubMed
Abstract

Keywords:
antioxidant activitycacaocaffeinechocolatefermented foodsmushroompolyphenoltheobromine

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