Identification of Major Antioxidant Compounds from the Edible Mushroom Basidiomycetes-X (Echigoshirayukidake)-Reference-Cited by-同舟云学术

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Identification of Major Antioxidant Compounds from the Edible Mushroom Basidiomycetes-X (Echigoshirayukidake)

Published:2022-04-06 Issue:2 Volume:14 Page:10
ISSN:1945-0494
Container-title:Frontiers in Bioscience-Elite
language:en
Short-container-title:Front. Biosci. (Elite Ed)

Author:

Sakamoto Toshio,Li Zhenshi,Nishida Ayaka,Kadokawa Asako,Yoshida Takayuki,Wada Naoki,Matsugo Seiichi,Nakamura Yutaka,Sato Shinji,Konishi Tetsuya

Publisher

IMR Press

Subject

General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Anti‐inflammatory, Antioxidative, and Moisturizing Effects of Oxyceros horridus Lour. Ethanol Extract in Human Keratinocytes via the p38 Signaling Pathway;Chemistry & Biodiversity;2024-03-13

2. Influence of Organic and Inorganic Compounds of Various Metals on the Synthesis of Polysaccharides by the Medicinal Mushroom Trametes versicolor;Journal of AOAC International;2023-09-26

3. Mushrooms as a Resource for Mibyou-Care Functional Food; The Role of Basidiomycetes-X (Shirayukidake) and Its Major Components;Nutraceuticals;2022-06-27

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