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Effect of different cooking methods on the total phenolic c..:
Mena García, Marta
;
Paula, Vanessa Branco
;
Olloqui, Noé Dominguez
...
International Journal of Gastronomy and Food Science. 26 (2021) - p. 100416 , 2021
Link:
https://doi.org/10.1016/j.ijgfs.2021.100416
RT Journal T1
Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2021.100416&Exemplar=1&LAN=DE A1 Mena García, Marta A1 Paula, Vanessa Branco A1 Olloqui, Noé Dominguez A1 García, Domingo Fernández A1 Combarros-Fuertes, Patricia A1 Estevinho, Leticia Miranda A1 Árias, Leticia González A1 Bañuelos, Erica Renes A1 Fresno Baro, José María PB Elsevier BV YR 2021 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 26 SP 100416 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2021.100416 DO https://doi.org/10.1016/j.ijgfs.2021.100416 SF ELIB - SuUB Bremen
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