Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage-Reference-Cited by-同舟云学术

Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage

Published:2023-10 Issue: Volume:19 Page:100874
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Gong Chao,Gao Wenjuan,Wu Shengjun

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference16 articles.

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3. Phytic Acid Treatment Inhibits Browning and Lignification to Promote the Quality of Fresh-Cut Apples during Storage;Fang;Foods,2022

4. Bacterial Infection Induces Ultrastructural and Transcriptional Changes in the King Oyster Mushroom (Pleurotus eryngii);Gao;Microbiology Spectrum,2022

5. Effect of the King Oyster Culinary-Medicinal Mushroom Pleurotus eryngii (Agaricomycetes) Basidiocarps Powder to Ameliorate Memory and Learning Deficit in Ability in A beta-Induced Alzheimer's Disease C57BL/6J Mice Model;Liang;International Journal of Medicinal Mushrooms,2020

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