| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543463 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠The studied mushrooms are widely appreciated in gastronomy. ⺠They revealed high protein and carbohydrate contents, and low fat levels. ⺠Water soluble polysaccharidic and ethanolic fractions revealed high antioxidant activity. ⺠Phenolic acids, tocopherols and ascorbic acid were the main antioxidants.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Josiana A. Vaz, Lillian Barros, Anabela Martins, Celestino Santos-Buelga, M. Helena Vasconcelos, Isabel C.F.R. Ferreira,