[1]
A. Kettawan, K. Chanlekha, R. Kongkachuichai, and R. Charoensiri, “Effects of Cooking on Antioxidant Activities and Polyphenol Content of Edible Mushrooms Commonly Consumed in Thailand”, Pak. J. Nutr., vol. 10, no. 11, pp. 1094–1103, Oct. 2011, doi: 10.3923/pjn.2011.1094.1103.