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Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup.
Food science & nutrition, 7(6), 1969-1975
Citation
Sun, Yujing; Lv, Feiyan; Tian, Jinhu; Ye, Xing Qian; Chen, Jianchu; Sun, Peilong. (2019). Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup.. Food science & nutrition, 7(6), 1969-1975. https://doi.org/10.1002/fsn3.996