(1)
Kettawan, A.; Chanlekha, K.; Kongkachuichai, R.; Charoensiri, R. Effects of Cooking on Antioxidant Activities and Polyphenol Content of Edible Mushrooms Commonly Consumed in Thailand. Pak. J. Nutr. 2011, 10 (11), 1094–1103. https://doi.org/10.3923/pjn.2011.1094.1103.