Antioxidant capacity, phenolic content, and polysaccharide content of Lentinus edodes grown in whey permeate-based submerged culture

Journal of Food Science

Volumn 73, Issue 1, 2008, Pages

  Wu, X J ^a   Hansen, C ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Antioxidant capacity; Lentinus edodes; Mycelia; Phenolic compound; Polysaccharides; Whey permeate

Indexed keywords

ANTIOXIDANT; LACTOSE; MILK PROTEIN; PHENOL DERIVATIVE; POLYSACCHARIDE; UNCLASSIFIED DRUG; WHEY PROTEIN;

ARTICLE; CHEMISTRY; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; LENTINUS EDODES; METABOLISM; MYCELIUM; TEMPERATURE; TIME;

ANTIOXIDANTS; FERMENTATION; LACTOSE; MILK PROTEINS; MYCELIUM; PHENOLS; POLYSACCHARIDES; SHIITAKE MUSHROOMS; TEMPERATURE; TIME FACTORS;

LENTINULA EDODES;

EID: 38349023068     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00595.x     Document Type: Article

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