Characterization of the Nutritional Composition of a...

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Molecular Nutrition & Food Research 2020 / 09

Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats

Maheshwari, Garima, Gessner, Denise K., Meyer, Sandra, Ahlborn, Jenny, Wen, Gaiping, Ringseis, Robert, Zorn, Holger, Eder, Klaus
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Journal:
Molecular Nutrition & Food Research
DOI:
10.1002/mnfr.202000591
Date:
September, 2020
File:
PDF, 1.47 MB
2020
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