Cita APA

Mena García, M., Paula, V. M. B., Domínguez Olloqui, N., Fernández García, D., Combarros Fuertes, P., Estevinho, L. M., . . . Fresno Baro, J. M. (2021). Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom.

Citación estilo Chicago

Mena García, Marta, Vanessa Marina Branco Paula, Noé Domínguez Olloqui, Domingo Fernández García, Patricia Combarros Fuertes, Leticia M. Estevinho, Leticia González Arias, Erica Renes Bañuelos, y José María Fresno Baro. Effect of Different Cooking Methods On the Total Phenolic Content, Antioxidant Activity and Sensory Properties of Wild Boletus Edulis Mushroom. 2021.

Cita MLA

Mena García, Marta, et al. Effect of Different Cooking Methods On the Total Phenolic Content, Antioxidant Activity and Sensory Properties of Wild Boletus Edulis Mushroom. 2021.