Effect on purine releasement of Lentinus edodes by different food processing techniques

Lentinus edodes (LE) is very popular in the world and also considered as high purine food. However, few focuses on purine types and its change during food processing. Here, we first compared 3 drying techniques, including roast-drying, freeze-drying, sun-drying on purine contents of LE by using acid...

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Detalles Bibliográficos
Autores principales: Xiao, Lu, Sha, Wanqian, Tao, Chunlin, Hou, Chuanli, Xiao, Ganhong, Ren, Jiaoyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on 5th International Symposium on Phytochemicals in Medicine and Food by Shao-Ping Nie and Jiaoyan Ren Ren
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040045/
https://www.ncbi.nlm.nih.gov/pubmed/35498996
http://dx.doi.org/10.1016/j.fochx.2022.100260

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040045/
https://www.ncbi.nlm.nih.gov/pubmed/35498996
http://dx.doi.org/10.1016/j.fochx.2022.100260

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