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...
Gardado en:
| Главные авторы: | , , , , , , , , , |
|---|---|
| Formato: | Статья |
| Idioma: | English |
| Publicado: |
MDPI Multidisciplinary Digital Publishing Institute
2020
|
| Темы: | |
| Acceso en liña: | https://dspace.ncfu.ru/handle/20.500.12258/11988 |
| Метки: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|