Sustainable Cultivation of Edible Mushrooms: Preserving Biodiversity and Ensuring Product Quality-Reference-Cited by-同舟云学术

Sustainable Cultivation of Edible Mushrooms: Preserving Biodiversity and Ensuring Product Quality

Published:2023-10-13 Issue: Volume: Page:
ISSN:
Container-title:IECAG 2023
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Author:

Saldanha Ana¹²³,Gomes Leonardo Corrêa¹²,Pinela José¹²^ORCID,Coimbra Manuel A.³^ORCID,Barros Lillian¹²^ORCID,Dias Maria Inês¹²^ORCID,Pereira Carla¹²^ORCID

Affiliation:

1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

2. Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

3. LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/27/1/6/pdf

Reference33 articles.

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3. Rangel-Vargas, E., Rodriguez, J.A., Domínguez, R., Lorenzo, J.M., Sosa, M.E., Andrés, S.C., Rosmini, M., Pérez-Alvarez, J.A., Teixeira, A., and Santos, E.M. (2021). Edible Mushrooms as a Natural Source of Food Ingrediente/Additive Replacer. Foods, 10.

4. Kumar, K., Mehra, R., Guiné, R.P.F., Lima, M.J., Kumar, N., Kaushik, R., Ahmed, N., Yadav, A.N., and Kumar, H. (2021). Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects. Foods, 10.

5. Na insight into the anti-inflammatory properties of edible and medicinal mushrooms;Du;J. Funct. Foods,2018