Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.
about
Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption.Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana.Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.
P2860
Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 17 June 2013
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.
@en
Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.
@nl
type
label
Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.
@en
Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.
@nl
prefLabel
Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.
@en
Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.
@nl
P2093
P2860
P356
P1433
P1476
Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.
@en
P2093
Aleksandra Duda-Chodak
Grażyna Jaworska
Ireneusz Maciejaszek
Krystyna Pogoń
P2860
P304
P356
10.3390/FOODS2020238
P577
2013-06-17T00:00:00Z