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.
Revista:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518 1878-450X

Ano de publicación: 2021

Volume: 26

Tipo: Artigo

DOI: 10.1016/J.IJGFS.2021.100416 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable