Antioxidant p-terphenyl compounds in the mushroom Boletopsis leucomelas (PERS.) FAYOD and how they change via cooking

Publication date: Available online 6 June 2021Source: Food ChemistryAuthor(s): Yuka Sakemi, Moe Hagiwara, Aya Oikawa, Miho Sato, Saki Sato, Natsuki Sawa, Hinata Nishizawa, Kazutoshi Shindo
Source: Food Chemistry - Category: Food Science Source Type: research