Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes)
Black jelly mushroom (Auricularia polytricha) is a well-known Chinese traditional food that has therapeutic effects. This study evaluated the effects of different cooking methods (boiling, steaming, microwaving, and stir-frying) on the physicochemical characteristics (i.e., total phenolic content, a...
| Published in: | International journal of medicinal mushrooms |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
NLM (Medline)
2021
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85113889275&doi=10.1615%2fIntJMedMushrooms.2021038812&partnerID=40&md5=4f7c04ce3fc6d708857a943c471f95f3 |