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
(1. Institute of Agro-products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2. School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; 3. Wuhan Grain Reserve Guarantee Center, Wuhan 430021, China)
YAO Fen, LIU Hongxia, FAN Xiuzhi, SHI Defang, YIN Chaomin, GAO Hong, ZHANG Yu, YAO Wang. Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices[J]. FOOD SCIENCE, 2025, 46(2): 183-192.