Table 1. Proximate composition of raw and processed forms of two mushroom varieties

From

Effect of Processing Methods on the Proximate Composition, Total Phenols and Antioxidant Properties of Two Mushroom Varieties

Abena A. Asamoa, Esther A. Essel, Jacob K. Agbenorhevi, Ibok N. Oduro

American Journal of Food and Nutrition. 2018, 6(2), 55-59 doi:10.12691/ajfn-6-2-4