Effects of Cooking on Antioxidant Activities and Polyphenol Content of Edible Mushrooms Commonly Consumed in Thailand

Aikkarach Kettawan, Kunlaya Chanlekha, Ratchanee Kongkachuichai and Rin Charoensiri

Pakistan Journal of Nutrition 10 ( 11 ): 1094 - 1103 , 2011