Effects of microwave power control on enzyme activity, drying kinetics, and typical nutrients of Pleurotus Eryngii: Exploring the blanching mechanism by microstructural and ultrastructural evaluation-Reference-Cited by-同舟云学术

Effects of microwave power control on enzyme activity, drying kinetics, and typical nutrients of Pleurotus Eryngii: Exploring the blanching mechanism by microstructural and ultrastructural evaluation

Published:2024-04 Issue: Volume:128 Page:106037
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Wang Deqing,Chen Xiaofeng,Pandiselvam Ravi,Wang Yong,Zhao Wenping,Li Falan,Sun Xia,Guo Yemin,Su Dianbin,Xu Huihui

Publisher

Elsevier BV

Reference37 articles.

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3. The role of plant-derived natural antioxidants in reduction of oxidative stress;Akbari;BioFactors,2022

4. Amazonian Melastomataceae blueberries: determination of phenolic content, nutritional composition, and antioxidant and anti-glycation activities;Assunção-Júnior;Food Res. Int.,2022

5. Influence of psyllium versus xanthan gum in starch properties;Belorio;Food Hydrocoll.,2020

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