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. [Internet]. 2011 Oct. 15 [cited 2025 Sep. 30];10(11):1094–1103. Available from: https://pjnonline.org/pjn/article/view/1542