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

Title
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
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 309, Issue -, Pages 125738
Publisher
Elsevier BV
Online
2019-10-22
DOI
10.1016/j.foodchem.2019.125738

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