Open AccessEvaluation of the Drying Quality of Two Types of Edible Mushrooms (<i>Termitomyces</i> sp. and <i>Pleurotus</i> sp.) and Their Impact on the Antioxidant Content
Author(s) -
Alain M. Bita,
Claude N’dembe Bibalou,
Flore E. Moutoula Boula,
Patrick Obel Okeli,
Attibayéba
Publication year - 2022
Publication title -
open journal of applied sciences
Language(s) - English
Resource type - Journals
eISSN - 2165-3925
pISSN - 2165-3917
DOI - 10.4236/ojapps.2022.122019
Subject(s) - microwave oven , pleurotus , chemistry , food science , microwave , mushroom , physics , quantum mechanics