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2008•Food and Chemical ToxicologyOpen access

Wild and commercial mushrooms as source of nutrients and nutraceuticals

Lillian Barros, Telma Cruz, Paula C. Baptista, Letı́cia M. Estevinho, Isabel C.F.R. Ferreira

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Key concepts: Nutraceutical, Food science, Ascorbic acid, Polyunsaturated fatty acid, Antimicrobial, Nutrient, Mushroom, Chemistry

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