Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms - Concepedia

Concepedia

Publication | Open Access

Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms

DOI Full Paper Access

54

Citations

32

References

2012

Year

Liping Sun, Xue Bai, Yongliang Zhuang

Journal of Food Science and Technology

Food ChemistryTotal Phenolic ContentsBoletus MushroomsAntioxidant ActivitiesPhytochemistryPhytochemicalPolyphenolicsOxidative Stress

References

	Year	Citations

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