Antioxidant Activity of Indigenous Edible Mushrooms-Reference-Cited by-同舟云学术

Antioxidant Activity of Indigenous Edible Mushrooms

Published:2006-12-01 Issue:26 Volume:54 Page:9764-9772
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Puttaraju Nethravathi Guthalu¹,Venkateshaiah Sathisha Upparahalli¹,Dharmesh Shylaja Mallaiah¹,Urs Shashirekha Mysore Nanjaraj¹,Somasundaram Rajarathnam¹

Affiliation:

1. Department of Fruit and Vegetable Technology and Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore 570 020, India

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0615707

Reference38 articles.

1. Oxygen toxicity, oxygen radicals, transition metals and disease

2. Antioxidant intervention as a route to cancer prevention

3. Chang, S. T.; Hayes, T. H.Health Benefits of Mushrooms; American Academic Press of Nutrition: 1978; pp 137−143.

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