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Important nutritional constituents, flavour components, antioxidant and antibacterial properties of Pleurotus sajor-caju
Oyster mushroom (Pleurotus sajor-caju) cultivated in the laboratory was studied for nutritional constituents, flavor components, antioxidant and antibacterial properties. Nutritional constituents estimated per 100 g dry weight (d.w.) include protein (29.3 g), carbohydrate (62.97 g), crude fat (0.91 ...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4108652/ https://ncbi.nlm.nih.gov/pubmed/25114338 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0656-5 |
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