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...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Main Authors: Heayyean Lee, Kyungmin Nam, Zahra Zahra, Muhammad Qudrat Ullah Farooqi
Format: Artigo
Sprog:Inglês
Udgivet: BMC 2020-06-01
Serier:Fungal Biology and Biotechnology
Fag:
Truffles
Aroma
Nutrition
Bioactive compounds
Biological activity
Online adgang:http://link.springer.com/article/10.1186/s40694-020-00097-x
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker