Comparative analysis of four edible mushrooms based on HPLC fingerprint and pattern recognition analysis-Reference-Cited by-同舟云学术

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Comparative analysis of four edible mushrooms based on HPLC fingerprint and pattern recognition analysis

Published:2024-03 Issue:1 Volume:4 Page:105-110
ISSN:2772-5669
Container-title:Journal of Future Foods
language:en
Short-container-title:Journal of Future Foods

Author:

Si Xiali,Liu Xinyu,Shao Shuangyu,Du Zhiyong,Tu Pengfei,Zhang Qingying

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science,Agricultural and Biological Sciences (miscellaneous)

Reference30 articles.

1. A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms;Kala;J. Sci. Food Agric.,2013

2. Nutrient compositions of culinary-medicinal mushroom fruiting bodies and mycelia;Ulziijargal;Int. J. Med. Mushrooms,2011

3. A mini-review of chemical composition and nutritional value of edible wildgrown mushroom from China;Wang;Food Chem,2014

4. Healthy function and high valued utilization of edible fungi;Zhang;Food Sci. Hum. Well.,2021

5. A review of mushrooms as a potential source of dietary vitamin D;Cardwell;Nutrients,2018

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Multiple fingerprint and pattern recognition analysis on polysaccharides of four edible mushrooms;International Journal of Biological Macromolecules;2024-02

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