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Barros, L., Baptista, P., Correia, D., Casal, S., Oliveira, B. and Ferreira, I. (2007) Fatty Acid and Sugar Compositions, and Nutritional Value of Five Wild Edible Mushrooms from Northeast Portugal. Food Chemistry, 105, 140-145.
https://doi.org/10.1016/j.foodchem.2007.03.052

has been cited by the following article:

• TITLE: Study on Quality and Safety Risk Factors of Edible Fungi and Preventive Measures: Take China as an Example

  AUTHORS: Fengjuan Jia, Yueming Wang, Zhiqing Gong, Wenjia Cui, Yansheng Wang, Wenliang Wang

  KEYWORDS: Edible Fungi, Quality and Safety, Heavy Metal, Pesticide Residue, Chemical Agents, Microbial Pollution Problems

  JOURNAL NAME: Open Access Library Journal, Vol.3 No.11, November 14, 2016

  ABSTRACT: Agricultural product quality and safety are local and international research hotspots. China was the world’s largest producer of edible fungi, but quality and safety problems restricted the sustainable development of this industry, which is the sixth largest class of agricultural products in China. Consumers have become increasingly concerned with the quality and safety of edible fungi because they can be easily contaminated with heavy metals, chemical pesticide residues, chemical additives, and microbes. This study summarized the safety problems of edible fungi to develop control measures for ensuring their quality and safety.