Comparative Study of Contents of Several Bioactive Components in Fruiting Bodies and Mycelia of Culinary-Medicinal Mushrooms
Shinyi LinDepartment of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, Republic of ChinaYu-Kai ChenDepartment of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of ChinaHui-Tzu YuDepartment of Food Science and Biotechnology, National Chung Hsing University, Taichung; NCHU-UCD Plant and Food Biotechnology Program, Biotechnology Center, National Chung Hsing University, Taichung, TaiwanGayane S. BarseghyanInstitute of Evolution and Department of Evolutionary & Environmental Biology, Faculty of Natural Sciences, University of Haifa, Mt. Carmel, Haifa 31905, Israel; Plant Biology Research Institute, Université de Montréal, 433, rue de la Noue, Verdun (Montreal), QC, H3E 1R9, CanadaMikheil D. AsatianiThe Institute of Microbial Biotechnology,
Agricultural University of Georgia,
240 David Agmashenebeli Alley, 0159 Tbilisi, GeorgiaSolomon P. WasserInternational Centre for Biotechnology and Biodiversity of Fungi,
Institute of Evolution and Faculty of Natural Sciences,
University of Haifa, Mt. Carmel, Haifa 31905, IsraelJeng‐Leun MauDepartment of Food Science and Biotechnology, National Chung-Hsing University, 145 Xingda Road, Taichung 40227, Taiwan
2013en
ABI
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