Effects of gamma irradiation on the fatty acids profile of Lactarius deliciosus wild mushroom

The short shelf-life of mushrooms (1-3 days at ambient temperature) is an impediment to the distribution and marketing of the fresh product. Despite of the immense popularity of this food all over the world data regarding alternative technologies to increase mushrooms shelf-life are scarce. Treatmen...

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Bibliographic Details
Main Author: Fernandes, Ângela (author)
Other Authors: Oliveira, Beatriz (author), Antonio, Amilcar L. (author), Barros, Lillian (author), Martins, Anabela (author), Ferreira, Isabel C.F.R. (author)
Format: conferenceObject
Language:eng
Published: 2012
Subjects:
Wild mushroom
Lactarius deliciosus
Gamma irradiation
Fatty acids
Online Access:http://hdl.handle.net/10198/7016
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/7016

Internet

http://hdl.handle.net/10198/7016

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