[1]
Kettawan, A. et al. 2011. Effects of Cooking on Antioxidant Activities and Polyphenol Content of Edible Mushrooms Commonly Consumed in Thailand. Pakistan Journal of Nutrition. 10, 11 (Oct. 2011), 1094–1103. DOI:https://doi.org/10.3923/pjn.2011.1094.1103.