Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes
Xuejiao Li, Linman Yu, Yushan Xie, Cheng Li, Zhengfeng Fang, Bin Hu, Caixia Wang, Saiyan Chen, Wenjuan Wu, Xiaolin Li, Zhen Zeng, Yuntao Liu
Topics & Concepts
RoastingChemistrySteamingFood scienceCooking methodsDigestion (alchemy)NutrientBoilingAntioxidantComposition (language)BiochemistryChromatographyOrganic chemistryLinguisticsPhilosophyPhysical chemistryBee Products Chemical AnalysisRabbits: Nutrition, Reproduction, HealthMoringa oleifera research and applications