Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices
This study investigated the effects of different cooking methods and durations on the contents and activities of bioactive compounds in shiitake mushroom digested in vitro in simulated gastrointestinal juices. The contents of total phenols, total flavonoids, crude polysaccharide and eritadenine in s...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-021.pdf |
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