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pro vyhledávání: '"Philipda Suthipibul"'
Autor:
Piyanut Sridonpai, Philipda Suthipibul, Konpong Boonyingsathit, Chanika Chimkerd, Sitima Jittinandana, Kunchit Judprasong
Publikováno v:
Foods, Vol 12, Iss 11, p 2141 (2023)
This study investigated the vitamin D level of nine species of cultivated mushrooms and three species of wild mushrooms commonly consumed in Thailand and the effect of cooking on their vitamin D content. Cultivated mushrooms were obtained from three
Externí odkaz:
https://doaj.org/article/ad39ed7827b34794b5960b91a88b4041
