Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom
Mena García, Marta, Paula, Vanessa Branco, Olloqui, Noé Dominguez, García, Domingo Fernández, Combarros-Fuertes, Patricia, Estevinho, Leticia Miranda, Árias, Leticia González, Bañuelos, Erica Renes, Fresno Baro, José María
Published in International journal of gastronomy and food science (01.12.2021)
Published in International journal of gastronomy and food science (01.12.2021)
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