Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 12, 2005, Pages 4925-4931

  Valentão, Patrícia ^a   Andrade, Paula B ^a   Rangel, Joana ^a   Ribeiro, Bárbara ^a   Silva, Branca M ^a   Baptista, Paula ^b   Seabra, Rosa M ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Cantharellus clbarius; Chanterelle; Conservation; Organic acids; Phenolic compounds

Indexed keywords

ACETIC ACID; CARBOXYLIC ACID; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; BASIDIOMYCETES; CHEMISTRY; COMPARATIVE STUDY; FOOD PRESERVATION; FREEZING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY;

ACETIC ACID; BASIDIOMYCOTA; CARBOXYLIC ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD PRESERVATION; FREEZING; PHENOLS; PLANT OILS;

BASIDIOMYCOTA; CANTHARELLUS; CANTHARELLUS CIBARIUS;

EID: 21744454734     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0580263     Document Type: Article

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