Phenolic, Polysaccharidic, and Lipidic Fractions of Mushrooms from Northeastern Portugal: Chemical Compounds with Antioxidant Properties-Reference-Cited by-同舟云学术

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Phenolic, Polysaccharidic, and Lipidic Fractions of Mushrooms from Northeastern Portugal: Chemical Compounds with Antioxidant Properties

Published:2012-04-27 Issue:18 Volume:60 Page:4634-4640
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Heleno Sandrina A.¹²,Barros Lillian¹³,Martins Anabela¹,Queiroz Maria João R. P.²,Santos-Buelga Celestino³,Ferreira Isabel C. F. R.¹

Affiliation:

1. Centro de Investigação de Montanha, Escola Superior Agrária, Campus de Santa Apolónia, apartado 1172, 5301-854 Bragança, Portugal

2. Centro de Química, Universidade do Minho, Campus de Gualtar 4710-057 Braga, Portugal

3. GIP-USAL, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf300739m

Reference34 articles.

1. Chemical composition and nutritional value of European species of wild growing mushrooms: A review

2. Nutritional value of mushrooms widely consumed in Italy

3. Basic Composition and Amino Acid Contents of Mushrooms Cultivated in Finland

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