Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods
Suwalee Fong-in, Paidaeng Khwanchai, Trakul Prommajak, Suthida Boonsom
Topics & Concepts
Food sciencePhytochemicalRoastingSteamingChemistryGallic acidAntioxidantCooking methodsMushroomBiochemistryPhysical chemistryFungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesMedicinal Plants and Bioactive Compounds