Fungi as a source of food

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


Author Joëlle Dupont
Joëlle Dupont,,
, Sylvie Dequin
Sylvie Dequin,,
, Tatiana Giraud
Tatiana Giraud,,
, François Le Tacon
François Le Tacon,,
, Souhir Marsit
Souhir Marsit,,
, Jeanne Ropars
Jeanne Ropars,,
, Franck Richard
Franck Richard,,
, Marc-Andre Selosse (FB / DPTNC)
Marc-Andre Selosse,,
- Department of Plant Taxonomy and Nature Conservation
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, 1159 p., DOI:10.1128/9781555819583
Keywords in Englishedible fungi, yeasts, food proceesing, fermentation
Languageen angielski
Score (nominal)5
Score sourcepublisherList
ScoreMinisterial score = 5.0, 28-01-2020, MonographChapterAuthor
Publication indicators WoS Citations = 4
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