Triacylglycerol profile as a chemical fingerprint of mushroom species: evaluation by principal component and linear discriminant analyses.
Mushrooms are becoming relevant foods due to their nutritional, gastronomic and pharmacological properties, namely antioxidant, antitumor and antimicrobial properties. However, despite several mushroom species have been chemically characterized, the evaluation of triacylglycerol (TAG) profile remain...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Texto completo: | http://hdl.handle.net/10198/7830 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/7830 |