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The effects of different cooking methods on nutrients, bioactive components and antioxidant activities of Naematelia aurantialba were revealed by simulating in vitro digestion.
Food research international (Ottawa, Ont.), 198, 115342
Citation
Li, Guangzhi; Wang, Xin; Na, Zhiguo; Xiu, Weiye; Wang, Jingyang; Guan, Ying; Guo, Jinjin; Ma, Yongqiang. (2024). The effects of different cooking methods on nutrients, bioactive components and antioxidant activities of Naematelia aurantialba were revealed by simulating in vitro digestion.. Food research international (Ottawa, Ont.), 198, 115342. https://doi.org/10.1016/j.foodres.2024.115342