Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: The First Study of Their Nutritional and Antioxidant Potential

Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: The First Study of Their Nutritional and Antioxidant Potential

This work presents the chemical profile of two edible species of mushrooms from the genus Leccinum: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling, both harvested on the outskirts of Bragança (Northeastern Portugal). Both species were prepared and characterized regarding their content in nut...

Full description

Bibliographic Details
Main Authors: Filipa S. Reis, Lillian Barros, Anabela Martins, M. Helena Vasconcelos, Patricia Morales, Isabel C. F. R. Ferreira
Format: Article
Language:English
Published: MDPI AG 2016-02-01
Series:Molecules
Subjects:
chemical profile
nutritional value
nutraceuticals
bioactive compounds
antioxidant potential
Online Access:http://www.mdpi.com/1420-3049/21/2/246

Internet

http://www.mdpi.com/1420-3049/21/2/246

Similar Items