Chemical characterization and bioactivity of two different species of wild mushrooms: comparison between Portuguese and Serbian samples

Mushrooms are widely appreciated all over the world for their nutritional properties, and also for their pharmacological value. They have been considered valuable health foods, being a source of many different bioactive compounds such as unsaturated fatty acids, tocopherols, organic acids and phenol...

Full description

Bibliographic Details
Main Author: Reis, Filipa S. (author)
Other Authors: Stojković, Dejan (author), Soković, Marina (author), Glamočlija, Jasmina (author), Ćirić, Ana (author), Martins, Anabela (author), Ferreira, Isabel C.F.R. (author)
Format: conferenceObject
Language:eng
Published: 2013
Subjects:
Wild mushrooms
Nutritional value
Bioactive compounds
Antioxidant potential
Online Access:http://hdl.handle.net/10198/8669
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/8669

Internet

http://hdl.handle.net/10198/8669

Similar Items