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Advisor(s)
Abstract(s)
Wild mushrooms are becoming more and
more important in our diet for fheir nutritional
value, inciuding high pratein and low fat/energy
contenfs [1], Dikeman et 01, [2] reported
lhe effects of stage o f maturity and cooking on
the chemical composition of mushroom species
commonly cultivated and consumed in
the United Sfates, Nevertheless, there are no
detailed studies on the influence in fatty acid
and sugars pro flles, partic ularly on mushrooms from Northeast Portugal.
Description
Keywords
Citation
Barros, Lillian; Baptista, Paula; Ferreira, Isabel C. F. R. (2007). Chemical composition of Lactarius sp. mushrooms in different maturity stages. In First world conference on the conservation and sustainable use of wild fungi. Cordoba