Effect of drying, blanching, pickling and maceration on the fate of (40)K, total K and (137)Cs in bolete mushrooms and dietary intake

The effects of blanching, blanching and pickling and maceration on the leaching of (137)Cs and (40)K from the flesh of three edible bolete mushroom species—Boletus edulis, Leccinum scabrum and Leccinum versipelle—were investigated. Significant (p < 0.05) decreases in activity were observed but va...

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Detalles Bibliográficos
Autores principales: Falandysz, Jerzy, Meloni, Daniela, Fernandes, Alwyn R., Saniewski, Michał
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8724179/
https://www.ncbi.nlm.nih.gov/pubmed/34338984
http://dx.doi.org/10.1007/s11356-021-15523-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8724179/
https://www.ncbi.nlm.nih.gov/pubmed/34338984
http://dx.doi.org/10.1007/s11356-021-15523-9

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