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Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

机译：可食用的蘑菇作为开发更健康和更可持续的肌肉食品的功能性成分：灵活性方法

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Arun K. Das; Pramod K. Nanda; Premanshu Dandapat; Samiran Bandyopadhyay; Patricia Gullón; Gopalan Krishnan Sivaraman; David Julian McClements; Beatriz Gullón; José M. Lorenzo;
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2. Recent developments on umami ingredients of edible mushrooms - a review. [J] . Yin Zhang, Chandrasekar Venkitasamy, Zhongli Pan, Trends in Food Science & Technology . 2013,第2期

机译：食用菌鲜味成分的最新研究进展。
3. Bioprospecting of Lentinus squarrosulus Mont., an underutilized wild edible mushroom, as a potential source of functional ingredients: A review [J] . Trends in Food Science & Technology . 2017,第期

机译：Lentinus squarrosulus mont的生物润槽。，未充分利用的野生食用蘑菇，作为功能性成分的潜在来源：综述
4. Development of New Dry Fractionation Processes of Wheat Grain to Address Consumers' Demand for Healthy Foods and Ingredients [C] . XAVIER ROUAU, VALERIE LULLIEN-PELLERIN, CECILE BARRON, Cereal and Europe Meeting . 2008

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5. Functional foods with innovative ingredients from seaweeds and mushrooms sources [D] . Rodrigues, Dina Maria Ferreira. 2016

机译：海藻和蘑菇来源的具有创新成分的功能性食品
6. Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach [O] . Arun K. Das, Pramod K. Nanda, Premanshu Dandapat, 2021

机译：可食用的蘑菇作为开发更健康和更可持续的肌肉食品的功能性成分：灵活性方法
7. Identification and sustainable exploitation of wild edible mushrooms in rural areas (Mycoticon, LdV-ToI project): development of an innovative training package to meet educational and income-generating demands in South Europe and to improve the use of mushrooms as high-value food [O] . Zervakis, G., Venturella, G., Denchev, C., 2015

机译：识别和可持续开发农村地区的野生食用蘑菇（Mycoticon，LdV-ToI项目）：开发创新的培训包，以满足南欧的教育和创收需求，并改善蘑菇作为高价值食品的用途

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

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