Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom <i>Pleurotus ostreatus</i> (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value

<div>Correlations between mushroom fatty acids and substrates chemical composition: C14 : 0: myristic acid, C16 : 0: palmitic acid, C16 : 1: palmitoleic acid, C18 : 0: stearic acid, C18 : 1: oleic acid, C18 : 2: linoleic acid, C18 : 3: linolenic acid, C20 : 0: arachidic acid, and M: mushroom.</div>

Scientifica

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Figure 3

Figure 3: Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom <i>Pleurotus ostreatus</i> (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value 

Figure 3 | Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value 