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Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana
The effect of different cooking and preservation methods on the nutritional and phytochemical composition of the mushroom, Amanita zambiana, was investigated. Fresh mushrooms were boiled in water, fried, or microwaved. In addition, fresh mushrooms were either air‐dried for 7 days or frozen at −20°C...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448345/ https://ncbi.nlm.nih.gov/pubmed/28572939 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.428 |
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