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Impact of optimised cooking on the antioxidant activity in edible mushrooms
This study aimed to investigate the effect of four cooking methods with different durations on the in vitro antioxidant activities of five edible mushrooms, namely Agaricus bisporus, Flammulina velutipes, Lentinula edodes, Pleurotus ostreatus and Pleurotus eryngii. Among the raw samples, A. bisporus...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5643829/ https://ncbi.nlm.nih.gov/pubmed/29085153 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2885-0 |
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