KETTAWAN, Aikkarach; CHANLEKHA, Kunlaya; KONGKACHUICHAI, Ratchanee; CHAROENSIRI, Rin. Effects of Cooking on Antioxidant Activities and Polyphenol Content of Edible Mushrooms Commonly Consumed in Thailand. Pakistan Journal of Nutrition, Pakistan, v. 10, n. 11, p. 1094–1103, 2011. DOI: 10.3923/pjn.2011.1094.1103. Disponível em: https://pjnonline.org/pjn/article/view/1542. Acesso em: 15 aug. 2025.