Effects of different cooking methods on proximate composition, digestion characteristics, and antioxidant activity of Lentinus edodes
Chunxue Zeng, Hongyu Li, Junqi Li, Cheng Li, Zhengfeng Fang, Bin Hu, Caixia Wang, Saiyan Chen, Xiaolin Li, Zhen Zeng, Yuntao Liu, Yuntao Liu
Topics & Concepts
SteamingLentinusRoastingFood scienceChemistryCooking methodsProximateAntioxidantNutrientDigestion (alchemy)SugarFlavourComposition (language)MushroomBiochemistryChromatographyOrganic chemistryPhilosophyLinguisticsPhysical chemistryFungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesPolysaccharides and Plant Cell Walls