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    Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus

    Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus by Chang, Kian Aun, Kow, Han Ni, Tan, Tzia‐E, Tan, Kiat Liang, Chew, Lye Yee, Neo, Yun Ping, Sabaratnam, Vikineswary

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