Toward an Increased Functionality in Oyster (Pleurotus) Mushrooms Produced on Grape Marc or Olive Mill Wastes Serving as Sources of Bioactive Compounds-Reference-Cited by-同舟云学术

Toward an Increased Functionality in Oyster (Pleurotus) Mushrooms Produced on Grape Marc or Olive Mill Wastes Serving as Sources of Bioactive Compounds

Published:2018-06-05 Issue:24 Volume:66 Page:5971-5983
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Koutrotsios Georgios¹,Kalogeropoulos Nick²,Kaliora Andriana C.²,Zervakis Georgios I.¹^ORCID

Affiliation:

1. Agricultural University of Athens, Laboratory of General and Agricultural Microbiology, Iera Odos 75, 11855 Athens, Greece

2. Harokopio University, Department of Nutrition and Dietetics, Laboratory of Chemistry, Biochemistry and Physical Chemistry of Foods, El. Venizelou 70, 17671 Kallithea, Greece

Funder

European Union (European Social Fund (ESF)) and Greek national funds through the Operational Program ?Education and Lifelong Learning? of the National Strategic Reference Framework (NSRF)

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01532

Reference48 articles.

1. Nutritional composition and nutraceutical properties of the Pleurotus fruiting bodies: Potential use as food ingredient

2. Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: A review on the past decade findings

3. Changes in Chemical Components and Cytotoxicity at Different Maturity Stages of Pleurotus eryngii Fruiting Body

4. Medicinal mushrooms: Valuable biological resources of high exploitation potential

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