Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa

To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activi...

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Detalles Bibliográficos
Autores principales: Yuan, Hui, Xu, Lijing, Chang, Mingchang, Meng, Junlong, Feng, Cuiping, Geng, Xueran, Cheng, Yanfen, Liu, Zongqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9635447/
https://www.ncbi.nlm.nih.gov/pubmed/36337648
http://dx.doi.org/10.3389/fnut.2022.1017014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9635447/
https://www.ncbi.nlm.nih.gov/pubmed/36337648
http://dx.doi.org/10.3389/fnut.2022.1017014

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