Physiological and genetic variability of commercial isolates of culinary-medicinal mushroom Agaricus brasiliensis S. Wasser et al. (Agaricomycetideae) cultivated in Brazil

International Journal of Medicinal Mushrooms

Volumn 7, Issue 4, 2005, Pages 553-563

  Neves, Maria A ^a   Kasuya, Maria C M ^b   Araújo, Elza F ^b   Leite, Clarice L ^a   Camelini, Carla M ^a   Ribas, Liz C C ^a   De Mendonça, Margarida M ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Agaricus brasiliensis; Culinary medicinal mushrooms; Genetic variability; Intraspecific variability; Mycelium growth rate

Indexed keywords

AGARICUS; AGARICUS BRASILIENSIS; ARTICLE; BIOTYPE; BRAZIL; COMPOST; CULTURE MEDIUM; DNA EXTRACTION; FRUITING BODY; GENETIC TRAIT; GENETIC VARIABILITY; GEOGRAPHIC DISTRIBUTION; INCUBATION TEMPERATURE; MUSHROOM; MYCELIAL GROWTH; NONHUMAN; PH; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; STATISTICAL ANALYSIS; TAXONOMY;

AGARICUS; BASIDIOMYCOTA; SOLANUM TUBEROSUM;

EID: 33645510235     PISSN: 15219437     EISSN: None     Source Type: Journal    
DOI: 10.1615/IntJMedMushr.v7.i4.50     Document Type: Article

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