Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa

Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa

To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activi...

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Bibliographic Details
Main Authors: Hui Yuan, Lijing Xu, Mingchang Chang, Junlong Meng, Cuiping Feng, Xueran Geng, Yanfen Cheng, Zongqi Liu
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-10-01
Series:Frontiers in Nutrition
Subjects:
Clitocybe squamulosa
cooking methods
volatile compounds
quality
antioxidant
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1017014/full

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