Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus)
In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration cap...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , , , , |
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| Fformat: | Статья |
| Iaith: | English |
| Cyhoeddwyd: |
MDPI Multidisciplinary Digital Publishing Institute
2020
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| Pynciau: | |
| Mynediad Ar-lein: | https://dspace.ncfu.ru/handle/20.500.12258/11988 |
| Tagiau: |
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