Nutritional value of mushrooms widely consumed in Italy

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Keywords: Chemical composition; Cooking; Edible mushrooms; Technological process

Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0308-8146(00)00304-6

Affiliations: Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, via Ardeatina 546 00178-Roma, , Italy

Publication date: May 1, 2001

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