Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes)
Black jelly mushroom (Auricularia polytricha) is a well-known Chinese traditional food that has therapeutic effects. This study evaluated the effects of different cooking methods (boiling, steaming, microwaving, and stir-frying) on the physicochemical characteristics (i.e., total phenolic content, a...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/27857/ |
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