Nonvolatile Taste Components and Antioxidant Properties of Fruiting Body and Mycelium with High Ergothioneine Content from the Culinary-Medicinal Golden Oyster Mushroom Pleurotus citrinopileatus (Agaricomycetes)

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Title
Nonvolatile Taste Components and Antioxidant Properties of Fruiting Body and Mycelium with High Ergothioneine Content from the Culinary-Medicinal Golden Oyster Mushroom Pleurotus citrinopileatus (Agaricomycetes)
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS
Volume 18, Issue 8, Pages 689-698
Publisher
Begell House
Online
2016-11-22
DOI
10.1615/intjmedmushrooms.v18.i8.50

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