YAO Fen, L. H. Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices. China Food Publishing Company.
Chicago Style (17th ed.) CitationYAO Fen, LIU Hongxia. Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices. China Food Publishing Company.
MLA (9th ed.) CitationYAO Fen, LIU Hongxia. Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.