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. 2022 Sep 5;11(17):2713. doi: 10.3390/foods11172713

Figure 3.

Figure 3

Effects of different cooking on protein content in three kinds of L. edodes. A–C: significant difference (p < 0.05) in three kinds of L. edodes under the same cooking methods; a–e: significant difference (p < 0.05) in different processing methods. ANOVA and Duncan test were used to analyze the significant difference among samples from different cooking methods.