Olive Mill Waste Enhances α-Glucan Content in the Edible Mushroom Pleurotus eryngii-Reference-Cited by-同舟云学术

Olive Mill Waste Enhances α-Glucan Content in the Edible Mushroom Pleurotus eryngii

Published:2017-07-18 Issue:7 Volume:18 Page:1564
ISSN:1422-0067
Container-title:International Journal of Molecular Sciences
language:en
Short-container-title:IJMS

Author:

Avni Sharon,Ezove Nirit,Hanani Hilla,Yadid Itamar,Karpovsky Michal,Hayby Hilla,Gover Ofer,Hadar Yitzhak,Schwartz Betty,Danay Ofer

Funder

United States - Israel Binational Agricultural Research and Development Fund

Publisher

MDPI AG

Subject

Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Computer Science Applications,Spectroscopy,Molecular Biology,General Medicine,Catalysis

Link

http://www.mdpi.com/1422-0067/18/7/1564/pdf

Reference38 articles.

1. Advances in lentinan: Isolation, structure, chain conformation and bioactivities

2. Mycochemical Changes Induced by Selenium Enrichment in P. ostreatus Fruiting Bodies

3. Current findings, future trends, and unsolved problems in studies of medicinal mushrooms

4. Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation

5. Bioactive compounds and antioxidant activity exhibit high intraspecific variability in Pleurotus ostreatus mushrooms and correlate well with cultivation performance parameters

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