Reviewing the world's edible mushroom species: A new evidence‐based classification system

Wild mushrooms are a vital source of income and nutrition for many poor communities and of value to recreational foragers. Literature relating to the edibility of mushroom species continues to expand, driven by an increasing demand for wild mushrooms, a wider interest in foraging, and the study of t...

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Veröffentlicht in:	Comprehensive reviews in food science and food safety 2021-03, Vol.20 (2), p.1982-2014
Hauptverfasser:	Li, Huili, Tian, Yang, Menolli, Nelson, Ye, Lei, Karunarathna, Samantha C., Perez‐Moreno, Jesus, Rahman, Mohammad Mahmudur, Rashid, Md Harunur, Phengsintham, Pheng, Rizal, Leela, Kasuya, Taiga, Lim, Young Woon, Dutta, Arun Kumar, Khalid, Abdul Nasir, Huyen, Le Thanh, Balolong, Marilen Parungao, Baruah, Gautam, Madawala, Sumedha, Thongklang, Naritsada, Hyde, Kevin D., Kirk, Paul M., Xu, Jianchu, Sheng, Jun, Boa, Eric, Mortimer, Peter E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Case reports edibility foraging Hypersensitivity Mushrooms mycology poisonous mushrooms Species Toxicity wild foods
Online-Zugang:	Volltext
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