Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake
Washing and blanching are two important steps for the processing of fresh good grade small shiitake into casual snacks and prepared foods. This study explored their effects on the dimensions, weights, proximate compositions, taste and bioactive compounds of the shiitake caps and stipes. Results show...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2021-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202106-0002_chemical-nutritional-and-bioactive-compositions-of-fresh-washed-and-blanched-shiitake.php |