Aikkarach Kettawan
Laboratory of Food Chemistry, Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
Kunlaya Chanlekha
Laboratory of Food Chemistry, Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
Ratchanee Kongkachuichai
Laboratory of Food Chemistry, Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
Rin Charoensiri
Laboratory of Food Chemistry, Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
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Aikkarach Kettawan, Kunlaya Chanlekha, Ratchanee Kongkachuichai and Rin Charoensiri, 2011. Effects of Cooking on Antioxidant Activities and Polyphenol Content of Edible Mushrooms Commonly Consumed in Thailand. Pakistan Journal of Nutrition, 10: 1094-1103.
DOI: 10.3923/pjn.2011.1094.1103
URL: https://scialert.net/abstract/?doi=pjn.2011.1094.1103
DOI: 10.3923/pjn.2011.1094.1103
URL: https://scialert.net/abstract/?doi=pjn.2011.1094.1103