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Journal description
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Details for article 5 of 26 found articles
| Title: |
Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom |
| Author: |
Mena García, Marta Paula, Vanessa Branco Olloqui, Noé Dominguez García, Domingo Fernández Combarros-Fuertes, Patricia Estevinho, Leticia Miranda Árias, Leticia González Bañuelos, Erica Renes Fresno Baro, José María |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 26 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 5 of 26 found articles
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