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Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures

Antioxidant components, ascorbic acid, total flavonoids and total phenols are produced effectively by Armillaria mellea submerged cultures. Dried mycelia and mycelia-free broths obtained by A. mellea submerged cultures are extracted with methanol and hot water and investigated for antioxidant proper...

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書目詳細資料
Main Authors: Lung, Ming-Yeou, Chang, Yu-Cheng
格式: Artigo
語言:Inglês
出版: Molecular Diversity Preservation International (MDPI) 2011
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在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC3210983/
https://ncbi.nlm.nih.gov/pubmed/22072892
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms12106367
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