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Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms.
Journal of food science and technology, 51(11), 3362-8
Citation
Sun, Liping; Bai, Xue; Zhuang, Yongliang. (2014). Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms.. Journal of food science and technology, 51(11), 3362-8. https://doi.org/10.1007/s13197-012-0827-4