Anacardium Plants: Chemical,Nutritional Composition and Biotechnological Applications
Review Anacardium Plants: Chemical,Nutritional Composition and Biotechnological Applications Bahare Salehi 1, Mine Gültekin-Özgüven 2, Celale Kırkın 3, Beraat Özçelik 2,4, Maria Flaviana Bezerra Morais-Braga 5, Joara Nalyda Pereira Carneiro 5, Camila Fonseca Bezerra 6, Teresinha Gonçalves da Silva 6, Henrique Douglas Melo Coutinho 7, Benabdallah Amina 8, Lorene Armstrong 9, Zeliha Selamoglu 10, Mustafa Sevindik 11, Zubaida Yousaf 12, Javad Sharifi-Rad 13,*, Ali Mahmoud Muddathir 14, Hari Prasad Devkota 15,16, Miquel Martorell 17,18,*, Arun Kumar Jugran 19,*, Natália Martins 20,21,* and William C. Cho 22,* 1 Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam 44340847, Iran 2 Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey 3 Department of Gastronomy and Culinary Arts, School of Applied Sciences, Özyeğin University, Çekmeköy, 34794 Istanbul, Turkey 4 Bioactive Research & Innovation Food Manufac. Indust. Trade Ltd., Katar Street, Teknokent ARI-3, B110, Sarıyer, 34467, Istanbul, Turkey 5 Laboratory of Applied Mycology of Cariri, Department of Biological Sciences, Cariri Regional University, Crato, Ceará–Brazil 6 Laboratory of Planning and Synthesis of Drugs, Department of Antibiotics, Federal University of Pernambuco, Recife, Pernambuco, Brazil 7 Laboratory of Microbiology and Molecular Biology, Department of Biological Chemistry, Regional University of Cariri, Crato, Brazil 8 Department of Agronomy, SAPVESA
[Show full text]