Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder
To investigate the effects of different grinding treatments on the physicochemical properties and nutritional component contents of Schizophyllum commune powders, two grinding methods—superfine grinding and ordinary grinding—were employed in this study. Powders with varying grinding intensities (CG-...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-04-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050244 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|