Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review-Reference-Cited by-同舟云学术

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Published:2019-03-10 Issue:3 Volume:18 Page:655-669
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Jabłońska‐Ryś Ewa¹^ORCID,Skrzypczak Katarzyna¹^ORCID,Sławińska Aneta¹^ORCID,Radzki Wojciech¹^ORCID,Gustaw Waldemar¹^ORCID

Affiliation:

1. Dept. of Plant Food Technology and Gastronomy, Dept. of Fruits, Vegetables and Mushrooms TechnologyUniv. of Life Science in Lublin Skromna 8 20–704 Lublin Poland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12425

Reference135 articles.

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4. Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms

5. Wild and commercial mushrooms as source of nutrients and nutraceuticals

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