| Authors: |
Chintagunta AD; Department of Biotechnology, Vignan's Foundation for Science, Technology and Research, Guntur, India., Zuccaro G; Department of Chemical, Materials and Production Engineering, Università degli Studi di Napoli Federico II, Naples, Italy.; LBE, INRAE, Université de Montpellier, Narbonne, France., Kumar M; College of Agriculture, Central Agricultural University, Imphal, India., Kumar SPJ; ICAR-Indian Institute of Seed Science, Mau, India.; ICAR-Directorate of Floricultural Research, Pune, India., Garlapati VK; Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, India., Postemsky PD; Laboratory of Biotechnology of Edible and Medicinal Mushrooms, Centro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS-UNS/CONICET), Buenos Aires, Argentina., Kumar NSS; Department of Biotechnology, Vignan's Foundation for Science, Technology and Research, Guntur, India., Chandel AK; Department of Biotechnology, Engineering School of Lorena (EEL), University of São Paulo (USP), Lorena, Brazil., Simal-Gandara J; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense, Spain. |
