Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials

Author:

Mishra K.K.,Pal R.S.,ArunKumar R.,Chandrashekara C.,Jain S.K.,Bhatt J.C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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2. Assessment of antioxidant and phenolic compound concentrations as well as xanthine oxidase and tyrosinase inhibitory properties of different extracts of Pleurotus citrinopileatus fruiting bodies;Alam;Mycobiology,2011

3. Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms;Barros;Journal of Agricultural and Food Chemistry,2007

4. Action of phenolic derivatives (acetaminophen, salicylate and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation as peroxyl radical scavenging effects;Dinis;Chemical and Pharmaceutical Bulletin,1994

5. Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity;Dubost;Food Chemistry,2007

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