Optimization of Extraction Conditions for Functional Components of Roasted Pleurotus eryngii by Microwave-Assisted Extraction-Reference-Cited by-同舟云学术

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Optimization of Extraction Conditions for Functional Components of Roasted Pleurotus eryngii by Microwave-Assisted Extraction

Published:2007-08-30 Issue:8 Volume:36 Page:1062-1069
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Lee Myung-Hee,Yoon Sung-Ran,Jo Deok-Jo,Kim Hyun-Ku,Lee Gee-Dong

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200736038129818.pdf

Reference11 articles.

1. Oxygen Activation during Oxidation of Methoxyhydroquinones by Laccase from Pleurotus eryngii

2. Antioxidant activity and total phenolics of edible mushroom extracts

3. Antioxidant properties of several specialty mushrooms

4. Antioxidant properties of several commercial mushrooms

5. Free radical scavenging activities of mushroom polysaccharide extracts

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Food Functional Properties of Pleurotus eryngii Cultivated with Different Wavelength of LED Lights;Korean Journal of Food Preservation;2012-10-30

2. Fermentation Characteristics of Bread Added with Pleurotus eryngii Powder;Journal of the Korean Society of Food Science and Nutrition;2009-06-30

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