Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes

This work evaluated the effect of different cooking methods (boiling, steaming, microwaving, frying and pressure cooking) on the nutrients, antioxidant activities, volatile and nonvolatile taste-active components of three varieties of Lentinus edodes (808, 0912 and LM) from Guizhou Province. The res...

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Detalles Bibliográficos
Autores principales: Zhou, Xiaoli, Guan, Qinglin, Wang, Yanli, Lin, Dong, Du, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455590/
https://www.ncbi.nlm.nih.gov/pubmed/36076896
http://dx.doi.org/10.3390/foods11172713

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455590/
https://www.ncbi.nlm.nih.gov/pubmed/36076896
http://dx.doi.org/10.3390/foods11172713

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