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This review provides a comprehensive overview of the deterioration processes affecting mushroom quality, covering elements such as moisture loss, discoloration, texture alterations, increased microbial count, and the depletion of nutrients and flavor

Maher JM, Cheng X, Slitt AL, Dieter MZ, Klaassen CD

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It modulates enzymes involved in APP processing, promoting non-amyloidogenic pathways and reducing the production of toxic amyloid- peptides

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