Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats
Dateien zu dieser Ressource
Datum
2020Autor
Maheshwari, Garima
Gessner, Denise K.
Meyer, Sandra
Ahlborn, Jenny
Wen, Gaiping
Ringseis, Robert
Zorn, Holger
Eder, Klaus
Zitierlink
http://dx.doi.org/10.22029/jlupub-7409Erstpublikation in
Molecular nutrition & food research 64 (2020), 2000591