Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats

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dc.contributor.authorMaheshwari, Garima
dc.contributor.authorGessner, Denise K.
dc.contributor.authorMeyer, Sandra
dc.contributor.authorAhlborn, Jenny
dc.contributor.authorWen, Gaiping
dc.contributor.authorRingseis, Robert
dc.contributor.authorZorn, Holger
dc.contributor.authorEder, Klaus
dc.date.accessioned2022-10-31T15:02:46Z
dc.date.available2022-10-31T15:02:46Z
dc.date.issued2020
dc.identifier.urihttps://jlupub.ub.uni-giessen.de//handle/jlupub/7994
dc.identifier.urihttp://dx.doi.org/10.22029/jlupub-7409
dc.language.isoen
dc.rightsNamensnennung - Nicht kommerziell 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.subject.ddcddc:540
dc.titleCharacterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats
dc.typearticle
local.affiliationFB 08 - Biologie und Chemie
local.source.articlenumber2000591
local.source.journaltitleMolecular nutrition & food research
local.source.urihttps://doi.org/10.1002/mnfr.202000591
local.source.volume64

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