Effect of water activity on the stability of freeze-dried oyster mushroom (Pleurotus ostreatus) powder-Reference-Cited by-同舟云学术

Effect of water activity on the stability of freeze-dried oyster mushroom (Pleurotus ostreatus) powder

Published:2020-03-14 Issue: Volume: Page:1-14
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Pascual-Pineda L. A.¹,Hernández-Marañon A.²,Castillo-Morales M.²,Uzárraga-Salazar R.²,Rascón-Díaz M. P.²^ORCID,Flores-Andrade E.²

Affiliation:

1. Centro de Invesigación y Desarrollo en Alimentos (CIDEA), Universidad Veracruzana, Xalapa, Veracruz, México;

2. Facultad de Ciencias Químicas, Universidad Veracruzana, Orizaba, Veracruz, México

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1739064

Reference66 articles.

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2. Effect of <i>Pleurotus ostreatus</i> on hyperglycemia, DNA damage and chromosomes aberrations

3. Anti-tumor and macrophage activation induced by alkali-extracted polysaccharide from Pleurotus ostreatus

4. Fungal Laccases: Production, Function, and Applications in Food Processing

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