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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...

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Detalles Bibliográficos
Autores principales:	Sharma, S. K., Gautam, N.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2015
Materias:	Research Article
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

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