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Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures
In this study, the antioxidant capacity of oyster mushroom (Pleurotus ostreatus) stored in five different temperature environments was investigated by DPPH (1,1 diphenyl‐2‐picryl hydrazyl) radical scavenging method. The antioxidant capacity results of oyster mushroom extracts were examined by spectr...
Tallennettuna:
| Julkaisussa: | Food Sci Nutr |
|---|---|
| Päätekijät: | , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
John Wiley and Sons Inc.
2018
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6021724/ https://ncbi.nlm.nih.gov/pubmed/29983968 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.644 |
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