Production, Purfication, Molecular Characterization and Bioactivities of Exopolysaccharides Produced by the Wine Cap Culinary-Medicinal Mushroom, Stropharia rugosoannulata 2# (Higher Basidiomycetes)
Author:
Publisher
Begell House
Subject
Drug Discovery,Pharmacology,Applied Microbiology and Biotechnology
Link
https://dl.begellhouse.com/download/article/75772f6773faa2a8/IJM1404-004.pdf
Cited by 16 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. Integrative Analysis of Transcriptome and Metabolome Sheds Light on Flavonoid Biosynthesis in the Fruiting Body of Stropharia rugosoannulata;Journal of Fungi;2024-03-27
2. Nutritional, Bioactive, and Flavor Components of Giant Stropharia (Stropharia rugoso-annulata): A Review;Journal of Fungi;2023-07-28
3. Assessment of the Quality Characteristics of Stropharia rugosoannulata Subjected to Five Different Drying Methods;Journal of Food Processing and Preservation;2023-03-31
4. Sulfation of the extracellular polysaccharide from the edible fungus Stropharia rugosoannulata with its antioxidant activity;Journal of Future Foods;2023-03
5. Chemical Composition, Antibacterial Test, and Antioxidant Activity of Essential Oils from Fresh and Dried Stropharia rugosoannulata;Journal of Chemistry;2023-01-13
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