Published in
Royal Society of Chemistry, Food and Function, 3(9), p. 1465-1474
DOI: 10.1039/c7fo02007d
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A natural food ingredient based on ergosterol: optimization of the extraction fromAgaricus blazei, evaluation of bioactive properties and incorporation in yogurts
Journal article published in 2018 by
Rúbia C. G. Corrêa 
,
Lillian Barros ,
Ângela Fernandes ,
Marina Sokovic ,
Adelar Bracht ,
Rosane M. Peralta ,
Isabel C. F. R. Ferreira
,
Lillian Barros ,
Ângela Fernandes ,
Marina Sokovic ,
Adelar Bracht ,
Rosane M. Peralta ,
Isabel C. F. R. Ferreira
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Abstract
A. blazeibioresidues can be used to obtain promising high value-added food additives, following a circular bioeconomy concept.