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Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species
The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi Publishing Corporation
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4496587/ https://www.ncbi.nlm.nih.gov/pubmed/26199938 http://dx.doi.org/10.1155/2015/346508 |