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Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms.
Foods (Basel, Switzerland), 12(13)
Citation
Yao, Fen; Gao, Hong; Yin, Chao-Min; Shi, De-Fang; Fan, Xiu-Zhi. (2023). Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms.. Foods (Basel, Switzerland), 12(13). https://doi.org/10.3390/foods12132573