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Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.
International journal of food sciences and nutrition, 68(3), 287-297
Citation
Roncero-Ramos, Irene; Mendiola-Lanao, Mónica; Pérez-Clavijo, Margarita; Delgado-Andrade, Cristina. (2017). Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.. International journal of food sciences and nutrition, 68(3), 287-297. https://doi.org/10.1080/09637486.2016.1244662