About this document
Fatty Acids and Compounds in Wild Mushrooms by Melanie Ochoa is a document available to read on EtoBox.
The study characterizes the fatty acids and low molecular weight compounds in four wild edible mushrooms: Tuber aetivum, Cantharellus cibarius, Boletus edulis, and Tricholoma matsutake. A total of 32 fatty acids and 144 differential low molecular weight compounds were identified, with linoleic acid being the most abundant fatty acid across the species. The findings enhance understanding of the nutritional and flavor profiles of these mushrooms, highlighting their potential health benefits.
- Author
- Melanie Ochoa
- Language
- EN