Production of total polyphenol from fermented soybean curd residue by Lentinus edodes
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.02961.x/fullpdf
Reference32 articles.
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2. Antioxidant activity and total phenolics of edible mushroom extracts;Cheung;Food Chemistry,2003
3. Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms;Elmastas;Journal of Food Composition and Analysis,2007
4. The role of water in solid-state fermentation;Gervais;Biochemical Engineering Journal,2003
5. Antimicrobial effect of the culture fluid of Lentinus edodes mycelium grown in submerged liquid culture;Hatvani;International Journal of Antimicrobial Agents,2001
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