Published in
Springer Verlag, Journal of Food Science and Technology, 2(56), p. 865-877, 2019
DOI: 10.1007/s13197-018-3547-6
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In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms
Journal article published in 2019 by
Zhi Xiang Ng 
,
Nureen Farhana Rosman
,
Nureen Farhana Rosman
This paper was not found in any repository, but could be made available legally by the author.
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