Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus
This study evaluated the effect of different cooking methods (microwaving, boiling, steaming and stir-frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (HE). The total phenolic content (TPC) of HE decreased after cooking and was in the order of dried (control) > stir-fr...
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| Main Authors: | , , , , , , |
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| 格式: | Article |
| 出版: |
Wiley
2021
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| 主题: | |
| 在线阅读: | http://eprints.um.edu.my/28597/ |
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