| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543254 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠G. lucidum was produced with liquid fermentation to speed up the production time. ⺠Using leguminous as part of the fermentation medium enhance its antioxidant activity. ⺠Isoflavones of the leguminous did not contribute the antioxidant activity. ⺠Protocatechuic acid was the potent antioxidative compound found.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yung Liang Chien, Chi Tang Ho, Been Huang Chiang, Lucy Sun Hwang,