Effects of various hot-air drying methods on the composition and antioxidant activity of polyphenols in mushrooms (Lentinus edodes)

被引：0
|
作者：
Lu, Ke-Ke [1 ]
Guo, Xiao-Hui [1 ]
Li, Fu-Hua [2 ]
Ming, Jian [1 ,3 ]
机构：
[1] College of Food Science, Southwest University, Chongqing, China
[2] College of Light Industrial and Food Science, South China University of Technology, Guangzhou, China
[3] National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing, China
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 09期
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
10.13982/j.mfst.1673-9078.2015.9.031
中图分类号：
学科分类号：
摘要：
Antioxidants - Chemical analysis - Drying - Flavonoids - Free radicals - Fungi - Solar dryers
引用
收藏
页码：185 / 190
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