Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms
Author:
Affiliation:
1. Mushroom Technological Research Center of La Rioja (CTICH), Autol (La Rioja), Spain;
2. Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (CSIC), Armilla (Granada), Spain
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09637486.2016.1244662
Reference43 articles.
1. Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms
2. The nutrients of exotic mushrooms (Lentinula edodes and Pleurotus species) and an estimated approach to the volatile compounds
3. Determination of nutrients and volatile constituents ofAgaricus bisporus(brown) at different stages
4. The nutritional and health benefits of mushrooms
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