Skip to main content
. 2023 Jul 15;12(14):2714. doi: 10.3390/foods12142714

Figure 2.

Figure 2

5′-nucleotide compounds (5′-GMP, 5′-IMP, and 5′-XMP) of dried shiitake mushroom at different aging temperatures. Different lowercase letters indicate significant differences among the different aging temperatures in 5′-nucleotide compounds levels (p < 0.05).