| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852404 | Food and Chemical Toxicology | 2012 | 7 Pages |
Abstract
⺠Antioxidant potential of the most consumed fungi species was evaluated. ⺠Fruiting bodies revealed higher antioxidant properties than their mycelia. ⺠Agaricus bispous (brown) was the mushroom with the highest antioxidant potential. ⺠Lentinula edodes was the mycelium with the highest reducing power. ⺠Phenolic compounds were detected both in mushrooms and mycelia.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Filipa S. Reis, Anabela Martins, Lillian Barros, Isabel C.F.R. Ferreira,