Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms
Background: Mushrooms are a good source of protein, dietary fibre, vitamins, minerals and phenolic compounds. However, mushrooms are a very perishable food and the implementation of preservation methods is essential to extend their shelf-life. The preservation methods for mushrooms can be classified...
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| Outros Autores: | , , , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/24423 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/24423 |