Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts

• Auteurs principaux: Patricia Bermúdez-Gómez (Auteur), Juana Fernández-López (Auteur), Margarita Pérez-Clavijo (Auteur), Manuel Viuda-Martos (Auteur)
• Format: Livre
• Publié: MDPI AG, 2024-03-01T00:00:00Z.
• Sujets: article
• Accès en ligne: Connect to this object online.

The mushroom industry generates large amounts of stem co-product. This is generated after mushroom harvest; stems are attached to the growth substratum, and their only use has traditionally been as compost. In this study, we investigated extensively for the first time this co-product and the influen...