Phenolics and Antioxidant Activity of Mushroom Leucopaxillus giganteus Mycelium at Different Carbon Sources

This article reports the first approach to the antioxidant potential evaluation of the edible mushroom Leucopaxillus giganteus mycelium obtained in the presence of four different carbon sources: glucose, sucrose, fructose and mannitol. Despite the use of Leucopaxillus mushroom species in chemical in...

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Bibliographic Details
Main Author: Barros, Lillian (author)
Other Authors: Ferreira, Isabel C.F.R. (author), Baptista, Paula (author)
Format: article
Language:eng
Published: 2008
Subjects:
Mushrooms
Mycelium
Phenols
Flavonoids
Antioxidant activity
Carbon source
Online Access:http://hdl.handle.net/10198/836
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/836

Internet

http://hdl.handle.net/10198/836

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