| 标题 |
Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Science & Technology 作者:The Han Nguyen; Reiko Nagasaka; Toshiaki Ohshima 出版日期:2012-04-06 |
| 求助人 | |
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(2025-6-4)