Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1019605
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dc.contributor.authorOBODAI, M.
dc.contributor.authorFERREIRA, I. C. F. R.
dc.contributor.authorFERNANDES, A.
dc.contributor.authorBARROS, L.
dc.contributor.authorMENSAH, D. L. N.
dc.contributor.authorDZOMEKU, M.
dc.contributor.authorURBEN, A. F.
dc.contributor.authorPREMPEH, J.
dc.contributor.authorTAKLI, R. K.
dc.date.accessioned2018-07-17T00:51:59Z-
dc.date.available2018-07-17T00:51:59Z-
dc.date.created2015-07-09
dc.date.issued2014
dc.identifier.citationMolecules, v. 19, p. 19532-19548, 2014.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1019605-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectWild mushrooms
dc.subjectNutritional value
dc.subjectAntioxidant potential
dc.subjectCultivated mushrooms
dc.subjectMacro- and micro-elements
dc.titleEvaluation of the chemical and antioxidant properties of wild and cultivated mushrooms of Ghana.
dc.typeArtigo de periódico
dc.date.updated2018-07-17T00:51:59Zpt_BR
riaa.ainfo.id1019605
riaa.ainfo.lastupdate2018-07-16
dc.contributor.institutionMARY OBODAI, CSIR-FOOD RESEARCH INSTITUTE
dc.contributor.institutionISABEL C.F.R. FERREIRA, MOUNTAIN RESEARCH CENTRE (CIMO)eng
dc.contributor.institutionÂNGELA FERNANDES, MOUNTAIN RESEARCH CENTRE (CIMO)eng
dc.contributor.institutionLILLIAN BARROS, MOUNTAIN RESEARCH CENTRE (CIMO)eng
dc.contributor.institutionDEBORAH L. NARH MENSAH, CSIR-FOOD RESEARCH INSTITUTEeng
dc.contributor.institutionMATILDA DZOMEKU, CSIR-FOOD RESEARCH INSTITUTEeng
dc.contributor.institutionARAILDE FONTES URBEN, CENARGENeng
dc.contributor.institutionJUANITA PREMPEH, CSIR-FOOD RESEARCH INSTITUTEeng
dc.contributor.institutionRICHARD K. TAKLI, CSIR-FOOD RESEARCH INSTITUTE.eng
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