Quantitative Analysis of Histidine Amino Acid as a Predictor of Ergothioneine in the Drying and Frying Process of White Oyster Mushrooms (Pleurotus ostreatus)
ABSTRACT Backgrounds: White oyster mushroom (Pleurotus ostreatus) is widely cultivated by Indonesian people due to its delicious and nutritious taste. Pleurotus ostreatus contains 18 amino acids that make up the body and antioxidants, including phenolic compounds and ergothioneine. Ergothioneine as...
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| Formato: | article |
| Lenguaje: | EN ID |
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Universitas Airlangga
2021
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| Acceso en línea: | https://doaj.org/article/b221675c797d4a50b35b6088e19b0002 |
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