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How to cite this article
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