Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption

Grażyna Jaworska; Krystyna Pogoń; Aleksandra Skrzypczak; Emilia Bernaś

doi:10.1007/s13197-015-1933-x

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JOURNAL ARTICLE

Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption

Grażyna Jaworska Krystyna Pogoń Aleksandra Skrzypczak Emilia Bernaś

Year: 2015 Journal: Journal of Food Science and Technology Vol: 52 (12)Pages: 7944-7953 Publisher: Springer Science+Business Media

DOI: 10.1007/s13197-015-1933-x

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Keywords:

Food science Chemistry Mushroom Blanching Boletus DPPH Ascorbic acid ABTS Agaricus bisporus Botany Antioxidant Biology Biochemistry

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Topics

Fungal Biology and Applications

Health Sciences → Medicine → Pharmacology

Phytochemicals and Antioxidant Activities

Health Sciences → Medicine → Biochemistry

Polysaccharides and Plant Cell Walls

Life Sciences → Agricultural and Biological Sciences → Plant Science

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