Dupont Joëlle, Dequin Sylvie, Giraud Tatiana, Le Tacon François, Marsit Souhir, Ropars Jeanne, Richard Franck & Selosse Marc-André, 2017 — Fungi as a Source of Food. ABSTRACT In this article, we review some of the best-studied fungi used
as food sources, in particular, the cheese fungi, the… Microbiology Spectrum vol. 5, n° 3, 5.3.09