Wild Mushrooms and Their Mycelia as Sources of Bioactive Compounds: Antioxidant, Anti-Inflammatory and Cytotoxic Properties

AuthID
 P-00M-HKC
8
Author(s)
Souilem, F
·
Fernandes, A
·
Document Type
Article
Year published
2017
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 230, Pages: 40-48 (9)
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Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85014887253
Wos: WOS:000400533200006
Source Identifiers
ISSN: 0308-8146
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