[1]
LÓPEZ-VÁZQUEZ, E. et al. 2017. PHENOLICS ACIDS, FLAVONOIDS, ASCORBIC ACID, ?-GLUCANS AND ANTIOXIDANT ACTIVITY IN MEXICAN WILD EDIBLE MUSHROOMS. Italian Journal of Food Science. 29, 4 (Sep. 2017). DOI:https://doi.org/10.14674/IJFS-838.