Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation

Solid-state fermentation may produce therapeutic compounds with higher biomass or better product characteristics than those generated by submerged fermentation. The objectives of this study were to analyze the antioxidant activities and biosafety of products obtained by white truffle (Tuber magnatum...

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Detalles Bibliográficos
Autores principales: Hsu, Jui-Yi, Chen, Ming-Hsuan, Lai, Yu-Shen, Chen, Su-Der
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746469/
https://www.ncbi.nlm.nih.gov/pubmed/35011340
http://dx.doi.org/10.3390/molecules27010109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746469/
https://www.ncbi.nlm.nih.gov/pubmed/35011340
http://dx.doi.org/10.3390/molecules27010109

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