Nutritional value of mushrooms widely consumed in Italy

Food Chemistry

Volumn 73, Issue 3, 2001, Pages 321-325

  Manzi, Pamela ^a   Aguzzi, Altero ^a   Pizzoferrato, Laura ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Chemical composition; Cooking; Edible mushrooms; Technological process

Indexed keywords

BETA GLUCAN; CHITIN;

ARTICLE; COOKING; DIETARY FIBER; FOOD ANALYSIS; FOOD FREEZING; FOOD PROCESSING; ITALY; MUSHROOM; NUTRITIONAL VALUE; TECHNOLOGY;

AGARICUS; AGARICUS BISPORUS; BASIDIOMYCOTA; BOLETUS; PLEUROTUS OSTREATUS;

EID: 0035028539     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00304-6     Document Type: Article

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