不同加工方式对体外模拟胃肠消化香菇活性物质含量及活性的影响
姚芬,刘红霞,范秀芝,史德芳,殷朝敏,高虹,张玉,姚望
Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices
YAO Fen, LIU Hongxia, FAN Xiuzhi, SHI Defang, YIN Chaomin, GAO Hong, ZHANG Yu, YAO Wang
食品科学 . 2025, (2): 183 -192 .  DOI: 10.7506/spkx1002-6630-20240604-015