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Determining the amount of potentially bioavailable phenolic..:
Kała, Katarzyna
;
Krakowska, Agata
;
Szewczyk, Agnieszka
...
Food Chemistry. 352 (2021) - p. 129456 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2021.129456
RT Journal T1
Determining the amount of potentially bioavailable phenolic compounds and bioelements in edible mushroom mycelia of Agaricus bisporus, Cantharellus cibarius, and Lentinula edodes
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.129456&Exemplar=1&LAN=DE A1 Kała, Katarzyna A1 Krakowska, Agata A1 Szewczyk, Agnieszka A1 Ostachowicz, Beata A1 Szczurek, Kornelia A1 Fijałkowska, Agata A1 Muszyńska, Bożena PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 352 SP 129456 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.129456 DO https://doi.org/10.1016/j.foodchem.2021.129456 SF ELIB - SuUB Bremen
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