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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| Main Author: | |
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| Format: | Academic Exercise |
| Language: | English |
| Published: |
2012
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| Online Access: | https://eprints.ums.edu.my/id/eprint/7761/1/ae0000001615.pdf https://eprints.ums.edu.my/id/eprint/7761/ |
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