| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539078 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Ten types of mushrooms were sampled from U.S. retail outlets and major producers. ⺠Folate (5-CH3-H4folate, 10-HCO-folate, 5-HCO-H4folate) was analysed by LC-MS. ⺠Chanterelle and morel had the least folate (<6 μg/100 g); oyster had the most (44.2). ⺠5-CH3-H4folate predominated in enoki, oyster, and crimini mushrooms. ⺠Total folate and the vitamer composition varied widely among samples of some types.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Katherine M. Phillips, David M. Ruggio, David B. Haytowitz,