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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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Главные авторы: Piskov, S. I., Писков, С. И., Timchenko, L. D., Тимченко, Л. Д., Rzhepakovsky, I. V., Ржепаковский, И. В., Avanesyan, S. S., Аванесян, С. С., Sizonenko, M. N., Сизоненко, М. Н.
格式: Статья
语言:English
出版: MDPI Multidisciplinary Digital Publishing Institute 2020
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在线阅读:https://dspace.ncfu.ru/handle/20.500.12258/11988
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