Processing of four different cooking methods of Oudemansiella radicata: Effects on in vitro bioaccessibility of nutrients and antioxidant activity
Yuntao Liu, Yiwen Li, Yu Ke, Cheng Li, Zhiqing Zhang, Aiping Liu, Qingying Luo, Bokun Lin, Jialiang He, Wenjuan Wu
Topics & Concepts
Food scienceChemistryAntioxidantSteamingNutrientReducing sugarDigestion (alchemy)PhosphorusSugarHydrolysisCooking methodsBiochemistryChromatographyOrganic chemistryEdible Oils Quality and AnalysisProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides