The effect of six dried and UV-C-irradiated mushrooms powder on lipid oxidation and vitamin D contents of fish meat
Shuhei Kido, Etsuo Chosa, Ryusuke Tanaka
Topics & Concepts
ChemistryPleurotus eryngiiFood scienceMushroomPleurotus ostreatusLentinulaErgocalciferolFlammulinaLipid oxidationAntioxidantVitaminBiochemistryCholecalciferolMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals