The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus)
Thermal processing of mushrooms affects their taste and health-promoting properties. The study aimed to determine changes in the nutritional value and antioxidant activity of the Laetiporus sulphureus mushroom under the influence of thermal processing. Pieces of mushroom subjected to blanching, cook...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364625000045 |
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