Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 21, 2007, Pages 8766-8771

  Barros, Lillian ^a   Baptista, Paula ^a   Estevinho, Letícia M ^a   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Antimicrobial activity; Chemical composition; Fruiting body maturity; Lactarius deliciosus; Lactarius piperatus

Indexed keywords

ANTIINFECTIVE AGENT; CARBOHYDRATE; FATTY ACID;

ARTICLE; BACTERIUM; BASIDIOMYCETES; CHEMISTRY; DRUG EFFECT; FRUITING BODY; GROWTH, DEVELOPMENT AND AGING;

ANTI-INFECTIVE AGENTS; BACTERIA; BASIDIOMYCOTA; CARBOHYDRATES; FATTY ACIDS; FRUITING BODIES, FUNGAL;

BACTERIA (MICROORGANISMS); BASIDIOMYCOTA; FUNGI; LACTARIUS; LACTARIUS DELICIOSUS; LACTARIUS PIPERATUS; NEGIBACTERIA; POSIBACTERIA;

EID: 35548967990     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071435+     Document Type: Article

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