Cite
HARVARD Citation
Roncero-Ramos, I. et al. (2017). Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms. International journal of food sciences and nutrition. pp. 287-297. [Online].
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Roncero-Ramos, I. et al. (2017). Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms. International journal of food sciences and nutrition. pp. 287-297. [Online].