Comparison of Physicochemical Properties and Antioxidant Activities of Melanins from Fruit-Bodies and Fermentation Broths of Auricularia auricula
Author:
Affiliation:
1. College of Life Science, Dalian Nationalities University, Liaoning Dalian, China
2. College of Food Science and Technology, Nanjing Agricultural University, Jiangsu, Nanjing, China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.567433
Reference32 articles.
1. Melanin
2. Physicochemical characterisation and antioxidant activity of melanin from the muscles of Taihe Black-bone silky fowl (Gallus gallus domesticus Brisson)
3. Isolation and characterization of melanin from Osmanthus fragrans’ seeds
4. Isolation and characterization of melanic pigments derived from tea and tea polyphenols
5. Antioxidant activity of melanins derived from tea: comparison between different oxidative states
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