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Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom (Pleurotus ostreatus) powder

Crossref DOI link: https://doi.org/10.1007/s10068-024-01586-0

Published Online: 2024-06-11

Published Print: 2024-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Fomekong, Guy-Christian

Nguimbou, Richard Marcel https://orcid.org/0009-0003-6227-8542
Tsague, Marthe Valentine

Djantou, Elie Baudelaire

Yanou, Nicolas Njintang
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Text and Data Mining valid from 2024-06-11

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Article History

Received: 28 December 2023

Revised: 6 April 2024

Accepted: 15 April 2024

First Online: 11 June 2024

Declarations

:

: The authors declare that they have no conflicts of interest.

: Research approval was obtained from the Cameroonian National Ethics Committee Ref. n° FWIRD00001954.

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