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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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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Molecular Diversity Preservation International (MDPI)
2011
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| Assuntos: | |
| Acesso em linha: | 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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