Effects of cooking on antioxidant activities and polyphenol content of edible mushrooms commonly consumed in Thailand
The effect of boiling on ten edible mushroom varieties was analyzed for antioxidant activities by three different assays (ORAC, FRAP and DPPH) and polyphenol content. The results indicated that the boiling process significantly decreased both antioxidant activities and polyphenol content in all mush...
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| Main Authors: | , , , |
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| 格式: | Article |
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2018
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| 在線閱讀: | https://repository.li.mahidol.ac.th/handle/123456789/11369 |
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| 機構: | Mahidol University |