Fungi as a source of food

Joëlle Dupont , Sylvie Dequin , Tatiana Giraud , François Le Tacon , Souhir Marsit , Jeanne Ropars , Franck Richard , Marc-Andre Selosse

Abstract

n/a
Author Joëlle Dupont
Joëlle Dupont,,
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, Sylvie Dequin
Sylvie Dequin,,
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, Tatiana Giraud
Tatiana Giraud,,
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, François Le Tacon
François Le Tacon,,
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, Souhir Marsit
Souhir Marsit,,
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, Jeanne Ropars
Jeanne Ropars,,
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, Franck Richard
Franck Richard,,
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, Marc-Andre Selosse KTRiOP
Marc-Andre Selosse,,
- Department of Plant Taxonomy and Nature Conservation
Pages1063-1086
Publication size in sheets2
Book Heitman Joseph, Howlett Barbara J., Crous Pedro W., Stukenbrock Eva H., James Timothy Y., Gow Neil A. R. (eds.): The Fungal Kingdom, 2018, ASM Press, ISBN 978-1-555819-57-6, DOI:10.1128/9781555819583
Keywords in Englishedible fungi, yeasts, food proceesing, fermentation
DOIDOI:10.1128/microbiolspec.FUNK-0030-2016
Languageen angielski
Score (nominal)5
ScoreMinisterial score = 5.0, 12-03-2018, BookChapterNotSeriesMainLanguages
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