N. D. Olloqui
AuthID: R-00K-23Q
1
TITLE: Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom
AUTHORS: Garcia, MM; Paula, VB; Olloqui, ND; Garcia, DF; Combarros Fuertes, P; Estevinho, LM; Arias, LG; Banuelos, ER; Baro, JMF;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 26
AUTHORS: Garcia, MM; Paula, VB; Olloqui, ND; Garcia, DF; Combarros Fuertes, P; Estevinho, LM; Arias, LG; Banuelos, ER; Baro, JMF;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 26
INDEXED IN: 
WOS
WOS