Effects of Six Natural Extracts on the Color, Oxidative Stability and Flavor Characteristics of Oil-Fried Shiitake Mushroom

Effects of Six Natural Extracts on the Color, Oxidative Stability and Flavor Characteristics of Oil-Fried Shiitake Mushroom

In this study, the effects of the extracts from mulberry leaves, rosemary, cinnamon, grape seeds, green apples and cloves on the color, oxidative stability and flavor characteristics of oil-fried shiitake mushroom were investigated. It was found that these natural extracts improved the brightness of...

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Bibliographic Details
Main Author:	CHEN Dong, WANG Ruixue, WANG Hongli, KONG Qinglong, XU Xiaohan, LIN Songyi
Format:	Article
Language:	English
Published:	China Food Publishing Company 2025-03-01
Series:	Shipin Kexue
Subjects:	natural extracts; oil-fried shiitake mushrooms; flavor characteristics; oxidative stability; maillard reaction; color
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-003.pdf
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