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Healthy function and high valued utilization of edible fungi

Yanrong Zhang Dawei Wang Yuetong Chen Tingting Liu Shanshan Zhang Hongxiu Fan Hongcheng Liu Yu Li

食品科学与人类健康（英文）2021，Vol.10Issue(4)：408-420,13.

Healthy function and high valued utilization of edible fungi

Yanrong Zhang ¹Dawei Wang ²Yuetong Chen ¹Tingting Liu ³Shanshan Zhang ¹Hongxiu Fan ³Hongcheng Liu ¹Yu Li²

作者信息

1. School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China
2. Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs,Changchun 130118,China
3. Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province,Changchun 130118,China
折叠

摘要

关键词

Edible fungi/Functional components/Processing and utilization/High valued utilization

Key words

Edible fungi/Functional components/Processing and utilization/High valued utilization

引用本文复制引用

Yanrong Zhang,Dawei Wang,Yuetong Chen,Tingting Liu,Shanshan Zhang,Hongxiu Fan,Hongcheng Liu,Yu Li..Healthy function and high valued utilization of edible fungi[J].食品科学与人类健康（英文）,2021,10(4):408-420,13.

基金项目

This review was financially supported by the Key Projects of the National Research and Development Program of China(Grant No.2018YFD0400204).We would like to thank Editage(www.editage.cn)for English language editing. （Grant No.2018YFD0400204）

食品科学与人类健康（英文）

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