Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega‐3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

Agaricus blazei

Metabolic healthGut & microbiomeLiver support

SpeciesAlmond Mushroom, ABM

JournalInternational journal of food science & technology

Year2017

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Agaricus blazei in International journal of food science & technology in 2017. MycoData maps the paper to metabolic health, gut & microbiome, liver support based on its title, species context, article metadata, and study classification.

Citation

Vital ACP, Croge C, Gomes‐da‐Costa SM, Matumoto‐Pintro PT (2017). Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega‐3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestion. International journal of food science & technology https://doi.org/10.1111/ijfs.13413

Open citation