Effects of Cooking and In Vitro Digestion on Antioxidant Properties and Cytotoxicity of the Culinary-Medicinal Mushroom Pleurotus ostreatoroseus (Agaricomycetes)-Reference-Cited by-同舟云学术

Effects of Cooking and In Vitro Digestion on Antioxidant Properties and Cytotoxicity of the Culinary-Medicinal Mushroom Pleurotus ostreatoroseus (Agaricomycetes)

Published:2018 Issue:3 Volume:20 Page:259-270
ISSN:1521-9437
Container-title:International Journal of Medicinal Mushrooms
language:en
Short-container-title:Int J Med Mushrooms

Author:

Brugnari Tatiane,da Silva Pedro Henrique Alves,Contato Alex Graça,Inácio Fabíola Dorneles,Nolli Mariene Marques,Kato Camila Gabriel,Peralta Rosane Marina,de Souza Cristina Giatti Marques

Publisher

Begell House

Subject

Drug Discovery,Pharmacology,Applied Microbiology and Biotechnology

Link

https://dl.begellhouse.com/download/article/2d7ecd1d7d66dc80/IJM2003-02-25815 revised proof 3.pdf

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