Article ID Journal Published Year Pages File Type
6397995 Food Research International 2013 7 Pages PDF
Abstract
► Lepista nuda is an edible mushroom which presents important organoleptic qualities. ► Commercial Lepista nuda gave the highest energetic contribution and PUFA contents. ► Wild sample from oak forest gave the highest levels of organic acids. ► Mycelia showed the highest levels of glucose, tocopherols and antioxidant activity. ► In vitro culture could be explored to obtain bioactive compounds.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Chemical characterization and antioxidant properties of Lepista nuda fruiting bodies and mycelia obtained by in vitro culture: Effects of collection habitat and culture media
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