EFFECT OF DIFFERENT COOKING METHODS ON TOTAL PHENOLIC CONTENTS AND PHENOLIC CONTENT PROFILES OF Morchella esculenta MUSHROOMS.
Autor: | PAPAZOV, P.1 penko_papazov@abv.bg, VASSILEV, D.2, DENEV, P.1 |
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Zdroj: | Oxidation Communications. 2019, Vol. 42 Issue 3, p377-384. 8p. |
Databáze: | Academic Search Ultimate |
Externí odkaz: |