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A comparative study of fatty acid compositions of three cultivated edible mushroom species of Bangladesh

  • Published:2023-06 Issue: Volume:12 Page:100620
  • ISSN:2666-1543
  • Container-title:Journal of Agriculture and Food Research
  • language:en
  • Short-container-title:Journal of Agriculture and Food Research

Author:

Das Anuj Kumer,Asif Md,Hasan G.M.M. AnwarulORCID

Funder

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences

Bangladesh Council of Scientific and Industrial Research

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference78 articles.

1. Mushrooms. Cultivation, nutritional value, medicinal effect, and environmental impact;Bernart,2005

2. Fatty acid compositions of six wild edible mushroom species;Günç Ergönül;Sci. World J.,2013

3. Edible mushrooms as a ubiquitous source of essential fatty acids;Sande;Food Res. Int.,2019

4. Functional properties of edible mushrooms;Mattila;Nutrition,2000

5. Fatty acid composition of lipids belonging to the family Boletaceae;Pedneault;Mycol. Res.,2006
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