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In Vivo Evaluation and Nutritional Quality of By-Products Subjected to Solid-State Fermentation Using Shiitake Culinary-Medicinal Mushroom, Lentinula edodes (Agaricomycetes).
Pasko, Rafaely Zenni; Timm, Thaynã Gonçalves; de Lima, Gabriel Goetten; Helm, Cristiane Vieira; de Lima, Edson Alves; Henriques, Gilberto Simeone; Tavares, Lorena Benathar Ballod.
Afiliação
  • Pasko RZ; Environmental Engineering Graduate Program, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil.
  • Timm TG; Environmental Engineering Graduate Program, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil.
  • de Lima GG; Materials Research Institute, Athlone Institute of Technology, Athlone, Ireland; Material Science and Engineering Graduate Program (PIPE), Federal University of Paraná, Curitiba, Paraná, Brazil.
  • Helm CV; Environmental Engineering Graduate Program, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil; Brazilian Agricultural Research Corporation, Research Center of Forestry-Embrapa Florestas, Colombo, Paraná, Brazil.
  • de Lima EA; Brazilian Agricultural Research Corporation, Research Center of Forestry-Embrapa Florestas, Colombo, Paraná, Brazil.
  • Henriques GS; Nutrition Department, Federal University of Minas Gerais, Belo Horizonte, Minhas Gerais, Brazil.
  • Tavares LBB; Environmental Engineering Graduate Program, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil.
Int J Med Mushrooms ; 24(1): 53-66, 2022.
Article em En | MEDLINE | ID: mdl-35442595
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Basidiomycota / Cogumelos Shiitake Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Basidiomycota / Cogumelos Shiitake Idioma: En Ano de publicação: 2022 Tipo de documento: Article