Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies

Conference object English OPEN
Fernandes, Ângela; Carocho, Márcio; Antonio, Amilcar L.; Oliveira, M.B.P.P.; Martins, Anabela; Ferreira, Isabel C.F.R.;
  • Subject: Wild mushroom | Macrolepiota procera | Processed samples | Antioxidant activity

Mushrooms are very perishable food products and tend to lose quality immediately after harveStr. Drying is the most common method for preserving mushrooms, freezing is becoming increasingly popular and food irradiation has also been suggested by many researchers a... View more
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