Open AccessEffect of Processing Methods on the Proximate Composition, Total Phenols and Antioxidant Properties of Two Mushroom Varieties
Author(s) -
Abena A. Asamoa,
Esther A. Essel,
Jacob K. Agbenorhevi,
Ibok Oduro
Publication year - 2018
Publication title -
american journal of food and nutrition
Language(s) - English
Resource type - Journals
eISSN - 2374-1163
pISSN - 2374-1155
DOI - 10.12691/ajfn-6-2-4
Subject(s) - food science , volvariella volvacea , dpph , mushroom , steaming , roasting , chemistry , proximate , phytochemical , nutrient , phenols , antioxidant , botany , biology , biochemistry , organic chemistry