Mushrooms as functional foods
| Autor principal: | |
|---|---|
| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Hoboken, N.J. :
John Wiley
c2008.
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| Materias: | |
| Acceso en línea: | https://recursos.uloyola.es/login?url=https://accedys.uloyola.es:8443/accedix0/sitios/ebook.php?id=177776 |
| Ver en Universidad Loyola - Universidad Loyola Granada: | https://colectivo.uloyola.es/Record/ELB177776 |
Solicitar por préstamo interbibliotecario:
Correo
Tabla de Contenidos:
- An overview of mushroom cultivation and utilization as functional foods
- Molecular analysis & genomic studies of the shiitake mushroom Lentinula edodes
- Nutritional value and health benefits of mushrooms
- Sclerotia : an emerging functional food derived from mushrooms
- Antitumor and immunomodulatory activities of mushroom polysaccharides
- Regulatory issues of mushrooms as functional foods and dietary supplements : safety and efficacy.
