Mushrooms as Functional Foods

Mushrooms as Functional Foods

Editor(s): Peter C. K. Cheung

Print ISBN: 9780470054062

Online ISBN: 9780470367285

DOI: 10.1002/9780470367285

Author Biography

About the Author

PETER C.K. CHEUNG, PhD, is the Director of Studies for the Food and Nutritional Sciences Programme in the Department of Biology at the Chinese University of Hong Kong. Professor Cheung is the author or coauthor of more than 150 publications (including journal articles, patents, technical papers, and conference abstracts). He is a current member of the editorial board of the International Journal of Medicinal Mushrooms and a member of the advisory committee of the Journal of Agricultural and Food Chemistry and a member of the board of Journal of Food Composition and Analysis.