Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples-Reference-Cited by-同舟云学术

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

Published:2012-05 Issue:5 Volume:50 Page:1201-1207
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Reis Filipa S.,Martins Anabela,Barros Lillian,Ferreira Isabel C.F.R.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

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