03.01.09
A new report published by John Wiley and Sons, “Mushrooms as Functional Foods,” includes a compendium of current research on the use of mushrooms in functional foods, as well as information regarding their chemistry and biology and nutritional and medicinal value. The report also covers trends in mushroom use and research, with extensive information on emerging species; cultivation, physiology and genetics; applications in functional foods and medicinal use; worldwide regulations and safety issues of mushrooms in functional foods and dietary supplements; as well as classification, identification and commercial collection of newly cultivated mushroom species.
For further information: www.wiley.com.
For further information: www.wiley.com.