Nutritional contents and antimicrobial activity of the culinary-medicinal mushroom <i>Leccinum scabrum</i>-Reference-Cited by-同舟云学术

Nutritional contents and antimicrobial activity of the culinary-medicinal mushroom Leccinum scabrum

Published:2024-04-22 Issue: Volume: Page:1-11
ISSN:2150-1203
Container-title:Mycology
language:en
Short-container-title:Mycology

Author:

Gargano M.L.¹,Balenzano G.¹,Venturella G.²³,Cavalluzzi M.M.⁴,Rotondo N.P.⁴,Lentini G.⁴,Cirlincione F.²,Mirabile G.²³,Zapora E.⁵,Wołkowycki M.⁵,Pecoraro L.⁶,Ferraro V.⁴

Affiliation:

1. Department of Soil, Plant and Food Sciences, University of Bari “Aldo Moro”, Bari, Italy

2. Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo, Italy

3. NBFC, National Biodiversity Future Center, Palermo, Italy

4. Department of Pharmacy - Pharmaceutical Sciences, University of Bari “Aldo Moro”, Bari, Italy

5. Institute of Forest Sciences, Bialystok University of Technology, Bialystok, Poland

6. School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China

Funder

National Biodiversity Future Center Project

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/21501203.2024.2342519

Reference22 articles.

1. Antimicrobial activity of wild mushroom extracts against clinical isolates resistant to different antibiotics

2. Role of β-Alanine Supplementation on Muscle Carnosine and Exercise Performance

3. Bioactive properties of the medicinal mushroom Leucopaxillus giganteus mycelium obtained in the presence of different nitrogen sources

4. Chapter 5. Bioactive Properties of Mushrooms with Potential Health Benefits

5. Mycochemicals in wild and cultivated mushrooms: nutrition and health

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