Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom
- Mena García, M.
- Paula, V.B.
- Olloqui, N.D.
- García, D.F.
- Combarros-Fuertes, P.
- Estevinho, L.M.
- Árias, L.G.
- Bañuelos, E.R.
- Fresno Baro, J.M.
Revista:
International Journal of Gastronomy and Food Science
ISSN: 1878-4518, 1878-450X
Any de publicació: 2021
Volum: 26
Tipus: Article