L-Ergothioneine: A Potential Bioactive Compound from Edible Mushrooms
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Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-13-6382-5_16
Reference52 articles.
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3. Bao HN, Osako K, Ohshima T (2010) Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats. J Sci Food Agr 19(15):1634–1641. https://doi.org/10.1002/jsfa.3992
4. Bazela K, Solyga-Zurek A, Debowska R et al (2014) L-Ergothioneine protects skin cells against UV-induced damage-a preliminary study. Cosmetics 1:51–60. https://doi.org/10.3390/cosmetics1010051
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