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Effect of domestic processing on the antioxidant activities of edible mushrooms

This study evaluated the effect of domestic cooking practices (boiling, steaming and pan-frying) on the antioxidant activities of Pleurotus sajor-caju (Grey oyster mushroom), Lentinus edodes (Shiitake) and Auricularia polytricha (Black jelly mushroom). Four different antioxidant assays, namely ABTS...

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書誌詳細
第一著者:	Woo, Candice Xin Ci
フォーマット:	Academic Exercise
言語:	English
出版事項:	2012
主題:	TX341-641 Nutrition. Foods and food supply
オンライン･アクセス:	https://eprints.ums.edu.my/id/eprint/7761/1/ae0000001615.pdf https://eprints.ums.edu.my/id/eprint/7761/
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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