Results 221 to 230 of about 28,810 (266)

Novel Advances in Micronutrient Fortification, Detection, and Bioavailability Evaluation. [PDF]

Foods
Xie C, Han Y, Xu Y.
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Arginine Delays Postharvest Softening of Button Mushroom (<i>Agaricus bisporus</i>) via Lipid Metabolism Regulation. [PDF]

Foods
Xu D, Gao L, Mu X, Wang T, Liang J, Wang Q, Niu Q.   +6 more
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Functionality and Appearance of Sorghum-Pearl Millet Composite Flour Fortified With Oyster Mushroom for Thin Porridges. [PDF]

Food Sci Nutr
Charles AN, Mburu M, Njoroge D, Jekle M, Zettel V.   +4 more
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Editorial: Bioactive compounds from medicinal mushrooms and plants - extraction and potential application in foods. [PDF]

Front Nutr
Sknepnek A, Miletić D, Cvetanović Kljakić A.   +2 more
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Threat appraisal, self-efficacy, and risk information seeking: a study on the behavior of not eating wild mushrooms in China. [PDF]

BMC Public Health
Chen S, Zou H, Liu H, Li Z, Du J, Xu N, Li J, Wu Y, Gong F.   +8 more
europepmc   +1 more source

Edible mushrooms as emerging biofactories for natural therapeutics and oral biopharmaceutical delivery. [PDF]

Front Fungal Biol
Wang K, Wang A, Meade B.
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Mushrooms : guide to mushroom culture /

, 1908
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Mushroom and Mushroom Biology

2018
Due to its pleasant flavour and substantial protein, the mushroom is a source of human food which can help to satisfy the basic human requirement for better nutrition. The medicinal properties of mushrooms also represent a relatively untapped resource for medical applications. Furthermore, the substrates used for mushroom cultivation are derived mainly
openaire   +1 more source