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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

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, ChinaORCID Iconhttps://orcid.org/0000-0001-7235-0171View further author information
ORCID Icon,
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]
ORCID Iconhttps://orcid.org/0000-0003-4543-0090View further author information
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Pages 543-550 | Published online: 19 Aug 2020

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