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 |
|---|---|
| Zdroj: | Oxidation Communications. 2019, Vol. 42 Issue 3, p377-384. 8p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|