Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mush...
Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms
About this item
Full title
Author / Creator
Publisher
England: Taylor & Francis
Journal title
Language
English
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Publication information
Publisher
England: Taylor & Francis
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Scope and Contents
Contents
Influence of culinary treatments (boiling, microwaving, grilling, and deep frying) on proximate composition and antioxidant capacity of cultivated mushrooms (Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, and Pleurotus eryngii) was studied. Proximate composition was affected by the cooking method and the mushrooms species. Frying induced...
Alternative Titles
Full title
Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms
Authors, Artists and Contributors
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Record Identifier
TN_cdi_proquest_journals_2012873850
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2012873850
Other Identifiers
ISSN
0963-7486
E-ISSN
1465-3478
DOI
10.1080/09637486.2016.1244662
