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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

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