Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms

The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushro...

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Detalles Bibliográficos
Autores principales: Yao, Fen, Gao, Hong, Yin, Chao-Min, Shi, De-Fang, Fan, Xiu-Zhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340526/
https://www.ncbi.nlm.nih.gov/pubmed/37444310
http://dx.doi.org/10.3390/foods12132573

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340526/
https://www.ncbi.nlm.nih.gov/pubmed/37444310
http://dx.doi.org/10.3390/foods12132573

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