Effects of electron-beam irradiation on fatty acids profile of Agaricus bisporus Portobello

The knowledge about the composition of mushrooms used in food has been increasing in recent years, but their high perishability leads to immediate quality losses after harvesting, which is a drawback for the distribution and marketing of the fresh product. Furthermore, mushrooms have a great popular...

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Bibliographic Details
Main Author: Cardoso, Rossana V.C. (author)
Other Authors: Fernandes, Ângela (author), Barreira, João C.M. (author), Antonio, Amilcar L. (author), Cabo Verde, Sandra (author), Paramás, Ana M.G. (author), Barros, Lillian (author), Ferreira, Isabel C.F.R. (author)
Format: conferenceObject
Language:eng
Published: 2018
Subjects:
Electron-beam irradiation
Agaricus bisporus Portobello
Online Access:http://hdl.handle.net/10198/18127
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18127

Internet

http://hdl.handle.net/10198/18127

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