Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes)

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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...

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Bibliographic Details
Published in:	International journal of medicinal mushrooms
Main Author:	Shamaruddin N.; Tan E.T.T.; Shin T.Y.; Razali R.M.; Siva R.
Format:	Article
Language:	English
Published:	NLM (Medline) 2021
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85113889275&doi=10.1615%2fIntJMedMushrooms.2021038812&partnerID=40&md5=4f7c04ce3fc6d708857a943c471f95f3

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