From Pellets to Snacks: Effects of Deep-Frying and Microwave Heating on Polyphenols, Physicochemical Properties and Sensory Profiles of Mushroom-Enriched Snacks.

chlorogenic acid - Jiuzhang Biotech

http://www.ncbi.nlm.nih.gov/pubmed/42451624

Agnieszka Kita; Anna Michalska-Ciechanowska; Artur Gryszkin; Joanna Kolniak-Ostek

Jul 16, 2026