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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Detalhes bibliográficos
Autor principal: Barros, Lillian (author)
Outros Autores: Ferreira, Isabel C.F.R. (author), Baptista, Paula (author)
Formato: article
Idioma:eng
Publicado em: 2008
Assuntos:
Mushrooms
Mycelium
Phenols
Flavonoids
Antioxidant activity
Carbon source
Texto completo:http://hdl.handle.net/10198/836
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/836

Texto Completo

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

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