Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms

✍ Scribed by Barros, Lillian; Baptista, Paula; Correia, Daniela M.; Sá Morais, Jorge; Ferreira, Isabel C. F. R.

• Book ID: 121465682
• Publisher: American Chemical Society
• Year: 2007
• Tongue: English
• Weight: 192 KB
• Volume: 55
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf070407o