The use of edible mushroom extracts as bioactive ingredients to design novel functional foods with hypocholesterolemic activities

Mushrooms: Cultivation, Antioxidant Properties and Health Benefits

Volumn , Issue , 2014, Pages 43-74

  Gil Ramírez, Alicia ^a   Soler Rivas, Cristina ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

[No Author keywords available]

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EID: 84926384748     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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