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...
| Autor principal: | |
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| Outros Autores: | , , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/18127 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/18127 |