Tan, Y., Baskaran, A., Nallathamby, N., Chua, K., Kuppusamy, U. R., & Sabaratnam, V. (2014). Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.). J Food Sci Technol.
Chicago Style citaatTan, Yee-Shin, Asweni Baskaran, Neeranjini Nallathamby, Kek-Heng Chua, Umah Rani Kuppusamy, en Vikineswary Sabaratnam. "Influence of Customized Cooking Methods On the Phenolic Contents and Antioxidant Activities of Selected Species of Oyster Mushrooms (Pleurotus Spp.)." J Food Sci Technol 2014.
MLA citatieTan, Yee-Shin, et al. "Influence of Customized Cooking Methods On the Phenolic Contents and Antioxidant Activities of Selected Species of Oyster Mushrooms (Pleurotus Spp.)." J Food Sci Technol 2014.