Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa,
Kinshasa XI, Democratic Republic of the Congo
Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa,
Kinshasa XI, Democratic Republic of the Congo
Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa,
Kinshasa XI, Democratic Republic of the Congo
Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa,
Kinshasa XI, Democratic Republic of the Congo
Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
Department of Biology, Faculty of Science, University of Kinshasa, Kinshasa XI, Democratic Republic of the Congo
Centre d’Etudes des Substances Naturelles d’ Origine Végétale (CESNOV), Faculty of Pharmaceutical Sciences, University of Kinshasa, Kinshasa XI, Democratic Republic of Congo
Research Laboratory of Food and Nutrition (LARAN), Department of Biology, Faculty of Science, University of Kinshasa,
Kinshasa XI, Democratic Republic of the Congo
Copyright © 2017 Marina Kisuba Kabuyi, Paulin Mutwale Kapepula, Jimmy Kabeya Kabengele, Bénédicte Moni, Gisèle Makengo, Patricia Mbombo Mungitshi, Adam Tujibikila Mukuta, Clement Mbadiko Mutunda, Simon Dibaluka Mpulusu, Jean Paul Koto-Te-Nyiwa Ngbolua, Nadège Ngombe Kabamba, Théophile Mbemba Fundu et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Kabuyi, M. , Kapepula, P. , Kabengele, J. , Moni, B. , Makengo, G. , Mungitshi, P. , Mukuta, A. , Mutunda, C. , Mpulusu, S. , Ngbolua, J. , Kabamba, N. and Fundu, T. (2017) Selenium Content and Antioxidant Potential of Some Edible Wild Mushrooms from Bandundu Area, DR Congo.
Natural Resources,
8, 103-113. doi:
10.4236/nr.2017.82008.