Effect of the Conservation Procedure on the Contents of Phenolic Compounds and Organic Acids in Chanterelle (Cantharellus cibarius) Mushroom-Reference-Cited by-同舟云学术

Effect of the Conservation Procedure on the Contents of Phenolic Compounds and Organic Acids in Chanterelle (Cantharellus cibarius) Mushroom

Published:2005-04-28 Issue:12 Volume:53 Page:4925-4931
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Valentão Patrícia¹,Andrade Paula B.¹,Rangel Joana¹,Ribeiro Bárbara¹,Silva Branca M.¹,Baptista Paula¹,Seabra Rosa M.¹

Affiliation:

1. REQUIMTE/Serviço de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha 164, 4050-047 Porto, Portugal, and CIMO/ESAB, Quinta de Sta Apolónia, Apartado 1172, 5301-855 Bragança, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0580263

Reference41 articles.

1. The Concentrations and Bioconcentration Factors of Copper and Zinc in Edible Mushrooms

2. Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya

3. Vaughan, J. G.; Geissler, C. A. InThe New Oxford Book of Food Plants; Oxford University Press: New York, 1997; p 196.

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