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Bioactive components of mushrooms: Processing effects and health benefits

Divya Yadav1, Pradeep Singh Negi1

  • 1Department of Fruit and Vegetables Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India.

Food Research International (Ottawa, Ont.)
|September 11, 2021
PubMed

Keywords:
BioactivesCompositionHealth benefitsMushroomProcessing

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