Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in...

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Detalles Bibliográficos
Autores principales: Pogoń, Krystyna, Jaworska, Grażyna, Duda-Chodak, Aleksandra, Maciejaszek, Ireneusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302259/
https://www.ncbi.nlm.nih.gov/pubmed/28239112
http://dx.doi.org/10.3390/foods2020238

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302259/
https://www.ncbi.nlm.nih.gov/pubmed/28239112
http://dx.doi.org/10.3390/foods2020238

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