Nutritional and Bioactive Potential of Saffron Milk Caps: Culinary Applications and Health Benefits-Reference-Cited by-同舟云学术

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Nutritional and Bioactive Potential of Saffron Milk Caps: Culinary Applications and Health Benefits

Published:2024-09 Issue: Volume: Page:106734
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Boretti Alberto

Publisher

Elsevier BV

Reference29 articles.

1. Potential of mushroom compounds as immunomodulators in cancer immunotherapy: a review;Ayeka;Evidence‐Based Complementary and Alternative Medicine,2018

2. Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal;Barros;Food Chemistry,2007

3. ). Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms;Barros;Journal of Agricultural and Food Chemistry,2007

4. Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms;Barros;Journal of agricultural and food chemistry,2007

5. The sesquiterpenes of Lactarius deliciosus and Lactarius deterrimus;Bergendorff;Phytochemistry,1988

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