A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts.

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Title:	A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts.
Authors:	Corrêa, Rúbia C. G.; Barros, Lillian; Fernandes, Ângela; Soković, Marina ; Bracht, Adelar; Peralta, Rosane M.; Ferreira, Isabel C. F. R.
Issue Date:	2018
Publication:	Food and Function
ISSN:	2042-6496 Food and Function Search Idenfier
Type:	Article
Collation:	vol. 9 br. 3 str. 1465-1474
DOI:	10.1039/c7fo02007d
WoS-ID:	000431717400013
Scopus-ID:	2-s2.0-85044188933
PMID:	29488518
URI:	http://xlink.rsc.org/?DOI=C7FO02007D https://enauka.gov.rs/handle/123456789/156059 https://radar.ibiss.bg.ac.rs/handle/123456789/3028
URL:	http://xlink.rsc.org/?DOI=C7FO02007D
Project:	Karakterizacija i primena metabolita gljiva i utvrđivanje potencijala novih biofungicida (RS-173032) CAPES Foundation, Ministry of Education, Brazil (CAPES fellow, process number 88881.120010/2016-01) Foundation for Science and Technology (FCT, Portugal) FEDER under Programme PT2020 (UID/AGR/ 00690/2013) and (SFRH/ BPD/114753/2016) European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020 CNPq 307944/2015-8 and 304090/2016-6
M-category:	21aM21a

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