Edible mushroom bioactives in traditional and in novel foods
Author:
Affiliation:
1. Department of Chemical Engineering University of Vigo (Campus Ourense) Edificio Politénico As Lagoas, Ourense 32004 Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15573
Reference9 articles.
1. A detailed study on multifaceted bioactivities of the extracts and isolated compounds from truffle Reddellomyces parvulosporus;Çayan F.;International Journal of Food Science and Technology,2021
2. Effects of different agro‐industrial waste as substrates on proximate composition, metals, and mineral contents of oyster mushroom (Pleurotus ostreatus);Karataş A;International Journal of Food Science and Technology,2021
3. King Boletus mushroom‐derived bioactive protein hydrolysate: characterisation, antioxidant, ACE inhibitory and cytotoxic activities
4. Edible mushrooms’ enrichment in food and feed: A mini review
5. Nutraceutical Potential and Processing Aspects of Oyster Mushrooms (PleurotusSpecies)
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