Gamma irradiation preserves nutritional and chemical composition of Agaricus bisporus Portobello

Mushrooms are being increasingly produced and consumed, but their high perishability still represents a major drawback for commercial purposes. Besides the main effect of increasing the product shelf-life, the conservation technologies should be the most innocuous possible for the consumers. Among t...

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Bibliographic Details
Main Author: Cardoso, Rossana V.C. (author)
Other Authors: Fernandes, Ângela (author), Barreira, João C.M. (author), Cabo Verde, Sandra (author), Antonio, Amilcar L. (author), Santos, Pedro M.P. (author), González-Paramás, Ana María (author), Barros, Lillian (author), Ferreira, Isabel C.F.R. (author)
Format: conferenceObject
Language:eng
Published: 2019
Subjects:
Gamma irradiation
Agaricus bisporus Portobello
Online Access:http://hdl.handle.net/10198/19347
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/19347

Internet

http://hdl.handle.net/10198/19347

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