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Publikováno v:
Food Chemistry, Function and Analysis ISBN: 9781839164019
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd929b8ea864f361ef4dba41eb90bf29
https://doi.org/10.1039/9781839167522-00027
https://doi.org/10.1039/9781839167522-00027
Autor:
Dejan Stojković, Lillian Barros
Thousands of organisms fall under the umbrella of fungal species, many with unique properties; some innocuous, some useful and some harmful. This book covers the chemical composition and nutraceutical and pharmaceutical properties of edible fungi. It