Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of <i>Lentinus edodes</i>

Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of <i>Lentinus edodes</i>

This work evaluated the effect of different cooking methods (boiling, steaming, microwaving, frying and pressure cooking) on the nutrients, antioxidant activities, volatile and nonvolatile taste-active components of three varieties of <i>Lentinus edodes</i> (808, 0912 and LM) from Guizho...

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Bibliographic Details
Main Authors: Xiaoli Zhou, Qinglin Guan, Yanli Wang, Dong Lin, Bin Du
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
cooking method
flavor
nutrients
antioxidant activity
volatile
<i>Lentinus edodes</i>
Online Access:https://www.mdpi.com/2304-8158/11/17/2713

Internet

https://www.mdpi.com/2304-8158/11/17/2713

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