Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures

Antioxidant components, ascorbic acid, total flavonoids and total phenols are produced effectively by Armillaria mellea submerged cultures. Dried mycelia and mycelia-free broths obtained by A. mellea submerged cultures are extracted with methanol and hot water and investigated for antioxidant proper...

Descripción completa

Detalles Bibliográficos
Autores principales: Lung, Ming-Yeou, Chang, Yu-Cheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2011
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3210983/
https://www.ncbi.nlm.nih.gov/pubmed/22072892
http://dx.doi.org/10.3390/ijms12106367

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3210983/
https://www.ncbi.nlm.nih.gov/pubmed/22072892
http://dx.doi.org/10.3390/ijms12106367

Ejemplares similares