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
FOOD SCIENCE . 2025, (2): 183 -192 .  DOI: 10.7506/spkx1002-6630-20240604-015