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Effect of domestic cooking methods on total phenolic conten..:
Chang, Kian Aun
;
Kow, Han Ni
;
Tan, Tzia‐E
...
International Journal of Food Science & Technology. 56 (2021) 11 - p. 5639-5646 , 2021
Link:
https://doi.org/10.1111/ijfs.15158
RT Journal T1 <Title>Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15158&Exemplar=1&LAN=DE A1 Chang, Kian Aun A1 Kow, Han Ni A1 Tan, Tzia‐E A1 Tan, Kiat Liang A1 Chew, Lye Yee A1 Neo, Yun Ping A1 Sabaratnam, Vikineswary PB Wiley YR 2021 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 11 SP 5639 OP 5646 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15158 DO https://doi.org/10.1111/ijfs.15158 SF ELIB - SuUB Bremen
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