1. Antioxidant p-terphenyl compounds in the mushroom Boletopsis leucomelas (PERS.) FAYOD and how they change via cooking. (30th November 2021) Authors: Sakemi, Yuka; Hagiwara, Moe; Oikawa, Aya; Sato, Miho; Sato, Saki; Sawa, Natsuki; Nishizawa, Hinata; Shindo, Kazutoshi Journal: Food chemistry Issue: Volume 363(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗