Effect of boiling time on nutritional characteristics and antioxidant activities of Lentinus edodes and its broth

Efecto del tiempo de ebullición en las características nutricionales y las actividades antioxidantes de Lentinus edodes y su caldo

Yuanyang NieSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, China

Mingjun YuSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaView further author information

Haoyu ZhouSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaView further author information

Penghui ZhangSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaView further author information

Wei YangSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaView further author information

Bo LiSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaCorrespondence[email protected]

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