Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom Artigo Académico uri icon

autores

  • Mena García, M.
  • Olloqui, N.D.
  • García, D.F.
  • Combarros-Fuertes, P.
  • Árias, L.G.
  • Bañuelos, E.R.
  • Fresno Baro, J.M.

data de publicação

  • janeiro 1, 2021