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Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms
Fruiting bodies of Pleurotus ostreatus (oyster) and Cantharellus cibarius (chanterelle) mushrooms underwent acid fermentation using 3 strains of lactic acid bacteria (LAB) as starter cultures. Polyphenol contents, antioxidant activities, and phenolic acid contents in fresh, blanched, and fermented m...
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| Publicado en: | Food Sci Biotechnol |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
The Korean Society of Food Science and Technology
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049202/ https://ncbi.nlm.nih.gov/pubmed/30263288 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0060-4 |
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