Mushroom as a potential source of prebiotics: a review

Overview of attention for article published in Trends in Food Science & Technology, December 2009

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In the top 25% of all research outputs scored by Altmetric
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Good Attention Score compared to outputs of the same age and source (77th percentile)

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The demand from health conscious consumers has lead to emergence of various functional foods. Trend in food science and…

"The demand from health conscious consumers has lead to emergence of various functional foods. Trend in food science and…

The demand from health conscious consumers has lead to emergence of various functional foods. Trend in food science and…

Mushroom as a potential source of prebiotics: bit.ly/2tz5Dt3 bit.ly/2tTHLzK

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