Production ofAgaricus brasiliensismycelium from food industry residues as a source of antioxidants and essential fatty acids-Reference-Cited by-同舟云学术

Production ofAgaricus brasiliensismycelium from food industry residues as a source of antioxidants and essential fatty acids

Published:2015-05-30 Issue:9 Volume:50 Page:2052-2058
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Mokochinski João B.¹²,López Begoña G. C.²,Sovrani Vanessa³⁴,Dalla Santa Herta S.³,González-Borrero Pedro Pablo⁵,Sawaya Alexandra Christine Helena F.²,Schmidt Eduardo M.⁶,Eberlin Marcos N.⁶,Torres Yohandra R.¹

Affiliation:

1. Departamento de Química; Universidade Estadual do Centro-Oeste (UNICENTRO); CEDETEG, Rua Simeão Camargo Varela de Sá, 03 Vila Carli 85040-080 Guarapuava PR Brazil

2. Programa BTPB; Departamento de Biologia Vegetal; Instituto de Biologia; Universidade Estadual de Campinas (UNICAMP); PO box 6109 Av. Bertrand Russell - Bloco J, 13083-970 Campinas SP Brazil

3. Departamento de Engenharia de Alimentos; Universidade Estadual do Centro-Oeste (UNICENTRO); CEDETEG, Rua Simeão Camargo Varela de Sá, 03 Vila Carli 85040-080 Guarapuava PR Brazil

4. Programa de Pós-graduação em Bioquímica; Departamento de Bioquímica e Biologia Molecular; Setor de Ciências Biológicas, Universidade Federal do Paraná (UFPR); Av. Coronel Francisco Heráclito dos Santos, 210, Jardim das Américas 81531-980, CP 19031 Curitiba PR Brazil

5. Departamento de Física; Universidade Estadual do Centro-Oeste (UNICENTRO); CEDETEG, Rua Simeão Camargo Varela de Sá, 03 Vila Carli 85040-080 Guarapuava PR Brazil

6. Laboratório ThoMSon de Espectrometria de Massas; Instituto de Química; Universidade Estadual de Campinas (UNICAMP); PO box 6109 Av. Bertrand Russell - Bloco J, 13083-970 Campinas SP Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference40 articles.

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