Reactive oxygen species and antioxidant properties from mushrooms
Preventive medicine and food industry have shown an increased interest in the development of natural antioxidants, since those most commonly used synthetic antioxidants may have restricted use in food. This could explain why there is currently much research on the antioxidant properties from natural...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
KeAi Communications Co., Ltd.
2017-03-01
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| Col·lecció: | Synthetic and Systems Biotechnology |
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| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2405805X16300230 |
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