Greece was until recently considered as a country where mushroom consumption was limited to few species per region. Mushroom were for most Greeks an occasional food, linked to poverty, the “meat of the poor”, as they used to call them, that helped rural populations to survive the years of WWII. However, over the last 20 years the picture has changed dramatically as mushrooms are nowadays at the focus of a broader movement, which integrates individual research artistic-creative and entrepreneurial actions related to mushrooms to an activity with a strong social character.
Aromatic & Medicinal Plants
Physicochemical characterization of the raw extracts of Arbutus (Arbutus unedo L.)
The aim of this work was to valorize Arbutus unedo by its regeneration in vivo and in vitro, also by characterizing of their antioxidant and
