Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom

1. Mena García, M.
2. Paula, V.B.
3. Olloqui, N.D.
4. García, D.F.
5. Combarros-Fuertes, P.
6. Estevinho, L.M.
7. Árias, L.G.
8. Bañuelos, E.R.
9. Fresno Baro, J.M.