Author:
Shen Xiaojing,Wang Qi,Liu Kunyi,Cai Jiao,Wang Hong,Zhang Qian,Zhang Chen,Fan Jiang Ping
Abstract
Common wild edible fungi are not only delicious but are also high in nutritional and medicinal values. They contain many functional ingredients such as polysaccharides, alkaloids, choline, triterpenes, essential amino acids, vitamins, and minerals as their chemical constituents. Seven species of common wild edible fungi were chosen for their main functional ingredients, nutritional values, and medicinal importance in this review.
Publisher
Universiti Putra Malaysia
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