Chemical Characterization and Antioxidant Properties of Lepista Nuda Fruiting Bodies and Mycelia Obtained by in Vitro Culture: Effects of Collection Habitat and Culture Media

AuthID
 P-005-13G
4
Author(s)
Pinto, S
·
Document Type
Article
Year published
2013
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 51, Issue: 2, Pages: 496-502 (7)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84873914675
Wos: WOS:000318667000009
Source Identifiers
ISSN: 0963-9969
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service