Chemical Composition and Nutritional Value of the Mushroom Auricularia auricula-judae

@article{Kadnikova2015ChemicalCA,
  title={Chemical Composition and Nutritional Value of the Mushroom Auricularia auricula-judae},
  author={I. Kadnikova and Rui Costa and T. Kalenik and O. N. Guruleva and Shi Yanguo},
  journal={Journal of Food and Nutrition Research},
  year={2015},
  volume={3},
  pages={478-482}
}
  • I. Kadnikova, Rui Costa, +2 authors Shi Yanguo
  • Published 2015
  • Chemistry
  • Journal of Food and Nutrition Research
  • Chemical composition of Auricularia auricula-judae fungus, used as a raw material for producing therapeutic and medicinal agents and as a food material has not been reported yet. Main components of this cultivated fungus (ash, protein, fat, total carbohydrate), water-soluble polysaccharide, cellulose, chitin, pectin, uronic acids, amino acid and mineral element contents, as well as neutral sugar composition were determined. This fungus contains 3.6% of ash, 12.5% of protein, 1.7% of fat and a… CONTINUE READING
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