Characterization of stipe and cap powders of mushroom (Lentinus edodes) prepared by different grinding methods

Author:

Zhang Zipei,Song Huige,Peng Zhen,Luo Qingnan,Ming Jian,Zhao Guahua

Funder

National High-tech R&D Program

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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2. American Association of Cereal Chemists, 2000. Approved Methods of the AACC, 10th ed. The Association, St. Paul, MN (Methods 44-19).

3. AOAC, 1998. Official Methods of Analysis of AOAC International, 16th ed. AOAC International, Gaithsburg, ML.

4. Preparation and characterization of crosslinked porous cellulose beads;Bai;Carbohydrate Polymers,2006

5. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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