Open AccessThe effect of cooking duration on radical scavenging properties of Hypsizygus tessellatus and Pleurotus ostreatus
Author(s) -
S.P. Ng,
R. Ramanathan,
X.J. Chong
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(s1).013
Subject(s) - pleurotus ostreatus , dpph , chemistry , scavenging , food science , mushroom , antioxidant , traditional medicine , botany , organic chemistry , biology , medicine