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Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes.
Foods (Basel, Switzerland), 11(17)
Citation
Zhou, Xiaoli; Guan, Qinglin; Wang, Yanli; Lin, Dong; Du, Bin. (2022). Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes.. Foods (Basel, Switzerland), 11(17). https://doi.org/10.3390/foods11172713