Ontology highlight
ABSTRACT:
SUBMITTER: Gasecka M
PROVIDER: S-EPMC7016157 | biostudies-literature | 2020 Feb
REPOSITORIES: biostudies-literature
Journal of food science and technology 20190918 2
In the study the effect of drying temperature on phenolic and organic acid content, total phenolic content, ergosterol content, antioxidant activity and content of 40 elements in fruiting bodies of <i>Leccinum scabrum</i> and <i>Hericium erinaceus</i> was estimated. The analysis was performed for fresh fruiting bodies and those dried at 20, 40 and 70 °C. Drying resulted in changes in the profile of phenolic and organic acids. Drying generally resulted in losses of the content of total phenolics, ...[more]