Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms
Sandrina A. Heleno(Polytechnic Institute of Bragança), Isabel C.F.R. Ferreira(Polytechnic Institute of Bragança), Anabela Martins, Patrícia Morales(Universidad Complutense de Madrid), Lillian Barros(Polytechnic Institute of Bragança), Jasmina Glamočlija(University of Belgrade), Virginia Fernández‐Ruiz(Universidad Complutense de Madrid), Marina Sokóvić(University of Belgrade)
Cited by 100
Related Papers
Bioactivity of phenolic acids: Metabolites versus parent compounds: A review
|Food Chemistry|2014|892
Phenolic compounds: current industrial applications, limitations and future challenges
|Food & Function|2020|706
Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model
|Molecules|2010|662
Cosmetics Preservation: A Review on Present Strategies
|Molecules|2018|399