廖辰阳. 不同烹饪方式对牛肝菌中氨基酸与矿物质含量的影响. 亚太教育研究, [S. l.], v. 1, n. 4, 2025. DOI: 10.62177/aper.v1i4.685. Disponível em: https://ojs.apspublisher.com/index.php/aper/article/view/685. Acesso em: 18 11月. 2025.