Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species
Author:
Publisher
Elsevier BV
Subject
Toxicology,General Medicine,Food Science
Reference24 articles.
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3. Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms;Barros;J. Agric. Food Chem.,2007
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