Edible mushrooms as a novel trend in the development of healthier meat products
Antonio Pérez-Montes, Esmeralda Rangel‐Vargas, José M. Lorenzo, Leticia Romero, Eva M. Santos
Topics & Concepts
Food scienceMushroomDietary fiberProcessed meatBiotechnologyRed meatHealth benefitsBusinessChemistryBiologyTraditional medicineMedicineFungal Biology and ApplicationsMeat and Animal Product QualityPhytochemicals and Antioxidant Activities