Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/5748
Title: Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties
Authors: Ribeiro, Bárbara
Valentão, P.
Baptista, Paula
Seabra, R.M.
Andrade, P.B.
Keywords: Fistulina hepatica
Phenolic compounds
Antioxidant capacity
HPLC - DAD
Issue Date: 2006
Citation: Ribeiro, Bárbara; Valentão, Patrícia; Baptista, Paula; Seabra, Rosa; Andrade, Paula (2006) - Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties. REQUIMTE 4º Encontro. Fátima
Abstract: Fistulina hepatica mushroom, commonly known as beefsteak fungus, usually is a saprobic and sometimes a parasitic fungus that lives on the wood of hardwoods (especially oaks and chestnut), during Swnmer and Autumn. As the common name suggests, beefsteak fungus is remarkably similar in appearance to raw meat. In the past, it was often cooked and eaten as a substitute for meat. It is sold in several markets and can be eaten raw in salad or with a sauce of parsley and garlic.
URI: http://hdl.handle.net/10198/5748
Appears in Collections:BB - Resumos em Proceedings Não Indexados ao ISI/Scopus

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