摘要
通过测定不同保鲜加工处理的鸡腿菇中维生素C、游离氨基氮、蛋白质、还原糖和总糖含量,研究保鲜加工处理对鸡腿菇营养价值的影响。
The effects of four postharvcst preservation treatments (drying, soaking, boiling, pickling) on the protein, free ammonia nitrogen, reducing sugar, total sugar and vitamin C contents of Coprinus comatus fruit bodies have been evaluated. Of the four treatments, soaking in brine was most effective for the short- term (one week) maintenance of the different nutritional components.
出处
《食用菌学报》
2008年第1期76-78,共3页
Acta Edulis Fungi
关键词
鸡腿菇
保鲜加工
营养价值
Coprinus eomatus
keeping fresh processing
nutritional value