2016
DOI: 10.1016/j.foodchem.2016.05.032
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Nutritional composition of boletus mushrooms from Southwest China and their antihyperglycemic and antioxidant activities

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Cited by 72 publications
(58 citation statements)
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“…Subsequently, to further development, the resulting liquid culture (2.5 mL) was transformed to a 250 mL flask fermentation culture medium and incubated for 5, 6,7 d at 25°C on a shaking table at a speed of 120 rpm [5][6][7][8]. We set up three groups parallel to avoid the occurrence of contingency and named them group 1, group 2, group 3.…”
Section: B Liquid Culturementioning
confidence: 99%
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“…Subsequently, to further development, the resulting liquid culture (2.5 mL) was transformed to a 250 mL flask fermentation culture medium and incubated for 5, 6,7 d at 25°C on a shaking table at a speed of 120 rpm [5][6][7][8]. We set up three groups parallel to avoid the occurrence of contingency and named them group 1, group 2, group 3.…”
Section: B Liquid Culturementioning
confidence: 99%
“…Besides, resent studies have revealed that S. luridus is not only low in fat but rich in polysaccharides, minerals and proteins, making it is an ideal food for preventing diabetes and cardiovascular disease [5].…”
Section: Introductionmentioning
confidence: 99%
“…Both fruiting bodies and the mycelium contain compounds with wide ranging antioxidant and antimicrobial activities. [4,[7][8][9][10][11] Boletus mushrooms are wild edible mushrooms that are consumed worldwide. They are popular because their flesh is tender and rich in nutrients.…”
Section: Original Articlementioning
confidence: 99%
“…They are popular because their flesh is tender and rich in nutrients. [4] In Thailand and nearby countries, e.g., Malaysia wild edible mushrooms are important sources of food for local people. [12][13][14][15] Wild and cultivated mushrooms are considered to be good for human consumption because they are generally low in energy and fat but high in protein, fiber and carbohydrate.…”
Section: Original Articlementioning
confidence: 99%
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