Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom
Mushrooms are very perishable foods, demanding for processing technologies that retain chemical and nutritional characteristics of fresh forms. In this work, the influence of freezing, drying and gamma irradiation on chemical parameters and antioxidant potential of Macrolepiota procera was assessed...
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| Outros Autores: | , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/8594 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/8594 |