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Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption
Wild edible mushrooms Boletus edulis and Xerocomus badius were prepared for consumption by braising with 10 % canola oil (half of the batch was blanched prior to braising). Fresh X.badius had comparable to B.edulis amounts of proximate components and higher levels of most B-group vitamins and antiox...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2015
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648917/ https://ncbi.nlm.nih.gov/pubmed/26604366 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1933-x |
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