เห็ดที่รับประทานได้ (Thai Wikipedia)

Analysis of information sources in references of the Wikipedia article "เห็ดที่รับประทานได้" in Thai language version.

refsWebsite

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2,941^st place

3,086^th place

books.google.com (Global: 3^rd place; Thai: 5^th place)

Ole G. Mouritsen, Klavs Styrbaek (2014). Umami: Unlocking the Secrets of the Fifth Taste. Columbia University Press. ISBN 978-0231168908.{{cite book}}: CS1 maint: uses authors parameter (ลิงก์)

Mattila P, Suonpää K, Piironen V (2000). "Functional properties of edible mushrooms". Nutrition. 16 (7–8): 694–6. doi:10.1016/S0899-9007(00)00341-5. PMID 10906601.
Kalač, Pavel; Svoboda, Lubomír (15 May 2000). "A review of trace element concentrations in edible mushrooms". Food Chemistry. 69 (3): 273–281. doi:10.1016/S0308-8146(99)00264-2.

Mattila P, Suonpää K, Piironen V (2000). "Functional properties of edible mushrooms". Nutrition. 16 (7–8): 694–6. doi:10.1016/S0899-9007(00)00341-5. PMID 10906601.

Paul Adams (24 November 2015). "Put the science of umami to work for you". Popular Science, Bonnier Corporation. สืบค้นเมื่อ 11 December 2015.