Characterization of two Tunisian strains of culinary oyster mushroom Pleurotus eryngii: Differences in the biopolymer composition-Reference-Cited by-同舟云学术

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Characterization of two Tunisian strains of culinary oyster mushroom Pleurotus eryngii: Differences in the biopolymer composition

Published:2024-08 Issue: Volume:132 Page:106300
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Jaffali Chahrazed,Synytsya Andriy^ORCID,Bleha Roman,Khadhri Ayda,Aschi-Smiti Samira,Smrčková Petra,Klouček Pavel

Publisher

Elsevier BV

Reference68 articles.

1. Naturally methylated mannogalactans from the edible mushrooms Pholiota nameko and Pleurotus eryngii;Abreu;J. Food Compos. Anal.,2021

2. Nutritive value of Pleurotus eryngii (DC. ex Fr.) Quel. var. eryngii grown on various agrowastes;Akyuz;Philipp. Agric. Sci.,2009

3. Effect of various agro-residues on nutritive value of Pleurotus eryngii (DC. ex Fr.) Quel. var. ferulae Lanzi;Akyüz;J. Agric. Sci.,2010

4. Polysaccharides from basidiocarps of cultivating mushroom Pleurotus ostreatus: isolation and structural characterization;Baeva;Molecules,2019

5. Evaluation of the cultivated mushroom Pleurotus ostreatus Basidiocarps using vibration spectroscopy and chemometrics;Baeva;Appl. Sci.,2020

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