Effects of drying methods on the biochemical and antioxidant properties of Volvariella volvacea from Côte d’Ivoire

Effects of drying methods on the biochemical and antioxidant properties of Volvariella volvacea from Côte d’Ivoire

The wild mushroom Volvariella volvacea is widely picked and consumed in Côte d’Ivoire. However, it is highly perishable due to its high moisture content. This study aimed to determine the effects of three drying methods on the biochemical and mineral composition, as well as antioxidant properties, o...

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Bibliographic Details
Main Authors:	Boidi Blaise Koffi, Oscar Jaurès Gbotognon, Songuimondenin Soro, Eugène Jean Parfait Kouadio
Format:	Article
Language:	English
Published:	Kemerovo State University 2024-02-01
Series:	Foods and Raw Materials
Subjects:	mushroom volvariella volvacea drying methods mushroom powders biochemical and nutritional properties antioxidant capacity
Online Access:	https://jfrm.ru/en/issues/22111/22116/

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