Пропуск в контексте
The influence of the drying method for food properties and hypolidemic potential of oyster mushrooms (Pleurotus ostreatus)

The influence of the drying method for food properties and hypolidemic potential of oyster mushrooms (Pleurotus ostreatus)

Показать другие версии (1)

The aim of this research was to study the influence of two drying methods: freeze-drying sublimation and dry-air drying on the selected nutritional properties and hypolipidemic potential of fruiting bodies of oyster mushroom (Pleurotus ostreatus). The criteria for evaluation of the food properties w...

全面介紹

Сохранить в:
書目詳細資料
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
語言:Russian
出版: Nutritec 2018
主題:
Antioxidant activity
Drying methods
Food properties
Functional food
Hypolipidemic potential
Oyster mushrooms
在線閱讀:https://www.scopus.com/record/display.uri?eid=2-s2.0-85049222612&origin=resultslist&sort=plf-f&src=s&nlo=&nlr=&nls=&sid=8c46618c5a13d2b45ca23b548c80be1d&sot=aff&sdt=sisr&sl=145&s=AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29+OR+AF-ID%28%22%5bNo+Affiliation+ID+found%5d%22+60070961%29+OR+AF-ID%28%22%5bNo+Affiliation+ID+found%5d%22+60026323%29&ref=%28The+influence+of+the+drying+method+for+food+properties+and+hypolidemic+potential+of+oyster+mushrooms%29&relpos=0&citeCnt=0&searchTerm=
https://dspace.ncfu.ru:443/handle/20.500.12258/2432
標簽: 添加標簽
沒有標簽, 成為第一個標記此記錄!
Показать все версии (2)

相似書籍