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Potentials of truffles in nutritional and medicinal applications: a review
Abstract Truffles, the symbiotic hypogeous edible fungi, have been worldwide regarded as a great delicacy because of their unique flavor and high nutritional value. By identifying their bioactive components such as phenolics, terpenoids, polysaccharides, anandamide, fatty acids, and ergosterols, res...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
BMC
2020-06-01
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| シリーズ: | Fungal Biology and Biotechnology |
| 主題: | |
| オンライン･アクセス: | http://link.springer.com/article/10.1186/s40694-020-00097-x |
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