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Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom (Pleurotus ostreatus) powder.
Fomekong, Guy-Christian; Nguimbou, Richard Marcel; Tsague, Marthe Valentine; Djantou, Elie Baudelaire; Yanou, Nicolas Njintang.
Affiliation
  • Fomekong GC; Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.
  • Nguimbou RM; Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.
  • Tsague MV; Department of Biomedical Sciences, Faculty of Sciences, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon.
  • Djantou EB; Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.
  • Yanou NN; Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2, Avenue de la Forêt de Haye, B.P. 172, 54500 Vandœuvre-lès-Nancy, France.
Food Sci Biotechnol ; 33(10): 2343-2356, 2024 Jul.
Article in En | MEDLINE | ID: mdl-39145131
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Biotechnol Year: 2024 Document type: Article Affiliation country: Camerún Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Biotechnol Year: 2024 Document type: Article Affiliation country: Camerún Country of publication: