Determining the amount of potentially bioavailable phenolic compounds and bioelements in edible mushroom mycelia of Agaricus bisporus, Cantharellus cibarius, and Lentinula edodes
Katarzyna Kała, Agata Krakowska, Agnieszka Szewczyk, Beata Ostachowicz, Kornelia Szczurek, Agata Fijałkowska, Bożena Muszyńska
Topics & Concepts
LentinulaAgaricus bisporusMyceliumLentinusEdible mushroomFood scienceChemistryProtocatechuic acidMushroomBotanyBiologyBiochemistryAntioxidantFungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesMedicinal Plants and Bioactive Compounds