Effects of Six Natural Extracts on the Color, Oxidative Stability and Flavor Characteristics of Oil-Fried Shiitake Mushroom
In this study, the effects of the extracts from mulberry leaves, rosemary, cinnamon, grape seeds, green apples and cloves on the color, oxidative stability and flavor characteristics of oil-fried shiitake mushroom were investigated. It was found that these natural extracts improved the brightness of...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-03-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-003.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|