Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom
Marta Mena García, Vanessa Paula, Noé Dominguez Olloqui, Domingo Fernández García, Patricia Combarros‐Fuertes, Letı́cia M. Estevinho, Leticia González Árias, Erica Renes Bañuelos, J.M. Fresno
Topics & Concepts
ChewinessStipe (mycology)Food scienceDPPHChemistryMushroomFlavorMouthfeelFlavonoidAntioxidantComposition (language)Raw materialBotanyBiologyBiochemistryOrganic chemistryLinguisticsPhilosophyFungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesPolysaccharides and Plant Cell Walls