Cargando...
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...
Guardado en:
| Publicado en: | J Food Sci Technol |
|---|---|
| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2017
|
| Materias: | |
| Acceso en línea: | 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 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|