Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies

Mushrooms are very perishable food products and tend to lose quality immediately after harveStr. Drying is the most common method for preserving mushrooms, freezing is becoming increasingly popular and food irradiation has also been suggested by many researchers as a good conservation technique in o...

ver descrição completa

Detalhes bibliográficos
Autor principal: Fernandes, Ângela (author)
Outros Autores: Carocho, Márcio (author), Antonio, Amilcar L. (author), Oliveira, Beatriz (author), Martins, Anabela (author), Ferreira, Isabel C.F.R. (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2013
Assuntos:
Wild mushroom
Macrolepiota procera
Processed samples
Antioxidant activity
Texto completo:http://hdl.handle.net/10198/8656
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/8656

Texto Completo

http://hdl.handle.net/10198/8656

Registros relacionados