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...
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| Hauptverfasser: | , , , , , , , , , |
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| Format: | Статья |
| Sprache: | English |
| Veröffentlicht: |
MDPI Multidisciplinary Digital Publishing Institute
2020
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| Online Zugang: | https://dspace.ncfu.ru/handle/20.500.12258/11988 |
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