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...

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Bibliographic Details
Main Author: Fernandes, Ângela (author)
Other Authors: Carocho, Márcio (author), Antonio, Amilcar L. (author), Oliveira, Beatriz (author), Martins, Anabela (author), Ferreira, Isabel C.F.R. (author)
Format: conferenceObject
Language:eng
Published: 2013
Subjects:
Wild mushroom
Macrolepiota procera
Processed samples
Antioxidant activity
Online Access:http://hdl.handle.net/10198/8656
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/8656

Internet

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

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