Effects of Six Natural Extracts on the Color, Oxidative Stability and Flavor Characteristics of Oil-Fried Shiitake Mushroom

In this study, the effects of the extracts from mulberry leaves, rosemary, cinnamon, grape seeds, green apples and cloves on the color, oxidative stability and flavor characteristics of oil-fried shiitake mushroom were investigated. It was found that these natural extracts improved the brightness of...

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Autor principal:	CHEN Dong, WANG Ruixue, WANG Hongli, KONG Qinglong, XU Xiaohan, LIN Songyi
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	China Food Publishing Company 2025-03-01
Colección:	Shipin Kexue
Materias:	natural extracts; oil-fried shiitake mushrooms; flavor characteristics; oxidative stability; maillard reaction; color
Acceso en línea:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-003.pdf
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