摘要 : Mushroom fruiting bodies have been used as food and food-flavouring materials for centuries for their unique and subtle flavour. However, the whole cycle from mycelium colonization to the fruit-body formation is timeconsuming and ... 展开
期刊名称 | 《Journal of Functional Foods》 |
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总页数 | 12 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Fungi Mycelium Nutraceutical Functional food Submerged cultivation |
馆藏号 | N2010EPST0000788 |