Загрузка...
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...
Сохранить в:
| Главные авторы: | , , , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
BMC
2020-06-01
|
| Серии: | Fungal Biology and Biotechnology |
| Предметы: | |
| Online-ссылка: | http://link.springer.com/article/10.1186/s40694-020-00097-x |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|