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Effects of Stage of Maturity and Cooking on the Chemical Composition of Select Mushroom Varieties

✍ Scribed by Dikeman, Cheryl L.; Bauer, Laura L.; Flickinger, Elizabeth A.; Fahey, George C.

Book ID
120265190
Publisher
American Chemical Society
Year
2005
Tongue
English
Weight
63 KB
Volume
53
Category
Article
ISSN
0021-8561

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✍ Fasidi, Isola O. ;Kadiri, Mukaila πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 276 KB

The "egg", "elongated" and "mature" stages of Voluariella esculenta (Mass) SINGER sporocarps were analysed for their chemical composition. The "egg" stage was found to contain the richest amount of nutrients and the "elongated" stage the poorest. The "egg" stage was richer in protein, amino acids, l