Antioxidative enzymatic profile of mushrooms stored at low temperature-Reference-Cited by-同舟云学术

Antioxidative enzymatic profile of mushrooms stored at low temperature

Published:2010-10-10 Issue:6 Volume:47 Page:650-655
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Dama Chhagan Lal,Kumar Sunil,Mishra Brijesh K.,Shukla Kunj Bihari,Mathur Sudha,Doshi Anila

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-010-0107-0.pdf

Reference34 articles.

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5. Chang ST (2007) Development of the World Mushroom Industry and its roles in human health. In: Rai RD, Singh SK, Yadav MC, Tewari RP (eds) Mushroom biology and biotechnology. Mushroom Society of India, National Research Centre for Mushroom, Solan

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