Evaluation of drying method and pretreatment effects on the nutritional and antioxidant properties of oyster mushroom ( Pleurotus ostreatus )
Author:
Affiliation:
1. Department of Plant Sciences North Dakota State University Fargo North Dakota
2. Department of Soil Science North Dakota State University Fargo North Dakota
Funder
North Dakota State University
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13910
Reference52 articles.
1. Comparative study of antioxidant and antibacterial properties of the edible mushrooms Pleurotus levis , P. ostreatus , P. pulmonarius and P. tuber-regium
2. Anonymous.2008. Sodium content in your food.University of Maine Extension Bulletin#4059.
3. Edible mushrooms: a potential source of essential amino acids, glucans and minerals
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