Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/5748
Título: Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties
Autor: Ribeiro, Bárbara
Valentão, P.
Baptista, Paula
Seabra, R.M.
Andrade, P.B.
Palavras-chave: Fistulina hepatica
Phenolic compounds
Antioxidant capacity
HPLC - DAD
Data: 2006
Citação: 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
Resumo: 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
Aparece nas colecções:BB - Resumos em Proceedings Não Indexados ao ISI/Scopus

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