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Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.).
Journal of food science and technology, 52(5), 3058-64
Citation
Tan, Yee-Shin; Baskaran, Asweni; Nallathamby, Neeranjini; Chua, Kek-Heng; Kuppusamy, Umah Rani; Sabaratnam, Vikineswary. (2015). Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.).. Journal of food science and technology, 52(5), 3058-64. https://doi.org/10.1007/s13197-014-1332-8