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

AuthID
 P-004-9CX
5
Author(s)
Tipo de Documento
Article
Year published
2007
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 55, Número: 12, Páginas: 4781-4788 (8)
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Publication Identifiers
Pubmed: 17497883
SCOPUS: 2-s2.0-34250781542
Wos: WOS:000247033800023
Source Identifiers
ISSN: 0021-8561
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