Comprehensive utilization of edible mushroom Auricularia auricula waste residue—Extraction, physicochemical properties of melanin and its antioxidant activity-Reference-Cited by-同舟云学术

Comprehensive utilization of edible mushroom Auricularia auricula waste residue—Extraction, physicochemical properties of melanin and its antioxidant activity

Published:2019-10-21 Issue:11 Volume:7 Page:3774-3783
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Liu Xin¹,Hou Ruolin¹,Wang Danting²,Mai Mengxian²,Wu Xiaoping³,Zheng Mingfeng¹,Fu Junsheng²^ORCID

Affiliation:

1. College of Food Sciences Fujian Agriculture and Forestry University Fuzhou China

2. College of Life Sciences Fujian Agriculture and Forestry University Fuzhou China

3. Mycological Research Center College of Life Sciences Fujian Agriculture and Forestry University Fuzhou China

Funder

The National Key R&D Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1239

Reference37 articles.

1. Gelation mechanism of polysaccharides from Auricularia auricula‐judae;Bao H.;Food Hydrocolloids,2017

2. In vitro antibiofilm activity of the melanin from Auricularia auricula, an edible jelly mushroom

3. Hyperoxia induces DNA damage in mammalian cells

4. A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts

5. Characterization of natural melanin fromAuricularia auriculaand its hepatoprotective effect on acute alcohol liver injury in mice

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