Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt-Reference-Cited by-同舟云学术

Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt

Published:2018 Issue:6 Volume:9 Page:3166-3172
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bouzgarrou Chaima¹²³⁴⁵,Amara Khira¹²³⁴⁵,Reis Filipa S.¹²³⁴⁵,Barreira João C. M.¹²³⁴⁵^ORCID,Skhiri Fethia⁶⁷⁸⁹¹⁰,Chatti Noureddine⁶⁷⁸⁹¹⁰,Martins Anabela¹²³⁴⁵,Barros Lillian¹²³⁴⁵^ORCID,Ferreira Isabel C. F. R.¹²³⁴⁵^ORCID

Affiliation:

1. Centro de Investigação de Montanha (CIMO)

2. Instituto Politécnico de Bragança

3. Campus de Santa Apolónia

4. 5300-253 Bragança

5. Portugal

6. University of Monastir

7. High Institute of Biotechnology of Monastir

8. Genetics

9. Biodiversity and Valorization of Bioresources Laboratory

10. 5000 Monastir

Abstract

The tocopherol extract from Ganoderma lucidum proved to be the most suitable choice as a new functionalizing agent to be incorporated in yogurt.

Funder

Fundação para a Ciência e a Tecnologia

European Regional Development Fund

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00482J

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