Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes).
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DOI: 10.1615/intjmedmushrooms.2021038812
Abstract: Black jelly mushroom (Auricularia polytricha) is a well-known Chinese traditional food that has therapeutic effects. This study evaluated the effects of different cooking methods (boiling, steaming, microwaving, and stir-frying) on the physicochemical characteristics (i.e., total… read more here.
Keywords: jelly mushroom; black jelly; mushroom auricularia; cooking methods ... See more keywords