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Processing of four different cooking methods of Oudemansiella radicata: Effects on in vitro bioaccessibility of nutrients and antioxidant activity.
Liu, Yuntao; Li, Yiwen; Ke, Yu; Li, Cheng; Zhang, Zhiqing; Liu, Aiping; Luo, Qingying; Lin, Bokun; He, Jialiang; Wu, Wenjuan.
Afiliación
  • Liu Y; College of Food Science, Sichuan Agricultural University, Yaan 625014, China. Electronic address: nutritionlab@sicau.edu.cn.
  • Li Y; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
  • Ke Y; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
  • Li C; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
  • Zhang Z; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
  • Liu A; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
  • Luo Q; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
  • Lin B; School of Public Health, Guangdong Medical University, Dongguan 523808, China.
  • He J; School of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
  • Wu W; College of Science, Sichuan Agricultural University, Yaan 625014, China.
Food Chem ; 337: 128007, 2021 Feb 01.
Article en En | MEDLINE | ID: mdl-32919278
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Nutrientes / Culinaria / Agaricales / Antioxidantes Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Nutrientes / Culinaria / Agaricales / Antioxidantes Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article