Evaluation of the nutritional composition and antioxidant activity of Bjerkandera adusta

• Main Authors: Camila Freitas de Oliveira (Author), Katlin Suellen Rech (Author), Paula Francislaine Moura (Author), Cristiane da Silva Paula de Oliveira (Author), Beatriz Cristina Konopatzki Hirota (Author), Fernando Cesar Martins Betim (Author), Maria Eugenia Balbi (Author), Sandra Maria W. Zanin (Author), Josiane de Fátima Gaspari Dias (Author), Obdulio Gomes Miguel (Author), Celso Garcia Auer (Author), Marilis Dallarmi Miguel (Author)
• Format: Book
• Published: Universidade de São Paulo, 2022-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Abstract Bjerkandera adusta, a globally distributed fungus, is commonly used in the nutritional practices of the East Asian population. In this study, we evaluated the nutritional composition of the lyophilized mycelium of B. adusta as well as the phenolic composition and antioxidant activity of its...