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Nutritional properties of raw and cooked <i>Azolla caroliniana</i> Willd., an aquatic wild edible plant.

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第一作者： Daniel,Winstead

第一单位： Department of Ecosystem Science and Management, College of Agricultural Sciences The Pennsylvania State University University Park Pennsylvania USA.

作者： Daniel,Winstead ^[1] ; Francesco,Di Gioia ^[2] ; Marjorie,Jauregui ^[3] ; Michael,Jacobson ^[1]

作者单位： Department of Ecosystem Science and Management, College of Agricultural Sciences The Pennsylvania State University University Park Pennsylvania USA. ^[1] Department of Plant Science, College of Agricultural Sciences The Pennsylvania State University University Park Pennsylvania USA. ^[2] Department of Food Science, College of Agricultural Sciences The Pennsylvania State University University Park Pennsylvania USA. ^[3]

关键词 boiling natural fermentation pressure cooking protein digestibility total phenolic content wild edible plants

DOI 10.1002/fsn3.3904

PMID 38455165

发布时间 2024-10-31

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Nutritional properties of raw and cooked <i>Azolla caroliniana</i> Willd., an aquatic wild edible plant.

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Nutritional properties of raw and cooked <i>Azolla caroliniana</i> Willd., an aquatic wild edible plant.

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