Assessment of nutrient contents and bio-functional activities of edible fungus bio-fortified with copper, lithium and zinc
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s11274-022-03500-4.pdf
Reference60 articles.
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2. Alonso J, García MA, Pérez-López M, Melgar MJ (2003) The concentrations and bioconcentration factors of copper and zinc in edible mushrooms. Arch Environ Contam Toxicol 44(2):180–188. https://doi.org/10.1007/s00244-002-2051-0
3. Antunes F, Marçal S, Taofiq O, Morais A, Freitas AC, Ferreira I, Pintado M (2020) Valorization of mushroom by-products as a source of value-added compounds and potential applications. Molecules 25(11):2672. https://doi.org/10.3390/molecules25112672
4. Balakrishnan K, Dhanasekaran D, Krishnaraj V, Anbukumaran A, Ramasamy T, Manickam M, Dhanasekaran D (eds) (2021) Mushrooms a promising bioresource for prebiotics advances in probiotics microorganisms in food and health. Academic Press, Cambridge, pp 81–97
5. Balan V, Zhu W, Krishnamoorthy H et al (2022) Challenges and opportunities in producing high-quality edible mushrooms from lignocellulosic biomass in a small scale. Appl Microbiol Biotechnol 106:1355–1374. https://doi.org/10.1007/s00253-021-11749-2
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