Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew’s ear

作者：Ziyun Xu, Maninder Meenu, Baojun Xu · 发表于：Food Chemistry · 年份：2019 · DOI：10.1016/j.foodchem.2019.125738 · 被引用次数：38 · 研究领域：Fungal Biology and Applications、Antioxidant Activity and Oxidative Stress、Phytochemicals and Antioxidant Activities