研究论文
Commercial mushrooms: nutritional quality and effect of cooking
Pamela Manzi, Stefania Marconi, Altero Aguzzi, L. Pizzoferrato
Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione
来源Food Chemistry
年份2003
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306
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2.44
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同类平均 = 1
同类平均 = 1
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学术脉络
学科主题
生物医学Fungal Biology and Applications
Polysaccharides and Plant Cell Walls · Phytochemicals and Antioxidant Activities
参考文献 25
Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods andFood Products: Interlaboratory Study
被引 1,175Leon Prosky, Nils‐Georg Asp, Thomas F. Schweizer · Journal of AOAC INTERNATIONAL · 1988
Plasma and Hepatic Cholesterol Levels and Fecal Neutral Sterol Excretion Are Altered in Hamsters Fed Straw Mushroom Diets
被引 72Peter Chi Keung Cheung · Journal of Nutrition · 1998
Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post‐harvest physiology, preservation, and role as human food
被引 186Zakia Bano, S. Rajarathnam, K. H. Steinkraus · Critical Reviews in Food Science and Nutrition · 1988
此处列出前 3 条
施引文献 306
Chemical composition and nutritional value of European species of wild growing mushrooms: A review
被引 812Pavel Kalač · Food Chemistry · 2008
Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study
被引 547Filipa S. Reis, Lillian Barros, Anabela Martins · Food and Chemical Toxicology · 2011
Wild and commercial mushrooms as source of nutrients and nutraceuticals
被引 502Lillian Barros, Telma Cruz, Paula Baptista · Food and Chemical Toxicology · 2008
按被引量排序，此处列出前 3 条