Antioxidant capacity of fresh and processed fruit bodies and mycelium of auricularia auricula-judae (Fr.) quél

Journal of Medicinal Food

Volumn 12, Issue 1, 2009, Pages 167-174

  Kho, Y S ^a   Vikineswary, S ^a   Abdullah, Noorlidah ^a   Kuppusamy, U R ^b   Oh, H I ^c  

^a UNIVERSITY OF MALAYA   (Malaysia)

^b UNIVERSITY OF MALAYA   (Malaysia)

^c Sejong University   (South Korea)

Author keywords

1,1 diphenyl 2 picrylhydrazyl free radical scavenging activity; Ferric reducing antioxidant power assay; Processing; Total phenolic content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AURICULARIA AURICULA EXTRACT; PHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; FREEZE DRYING; MYCELIUM; PRIORITY JOURNAL;

ANTIOXIDANTS; BASIDIOMYCOTA; BIPHENYL COMPOUNDS; FERROUS COMPOUNDS; FREE RADICAL SCAVENGERS; FREEZE DRYING; MYCELIUM; PHENOLS; PICRATES; PLANT PREPARATIONS;

AURICULARIA AURICULA-JUDAE;

EID: 64949102333     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2007.0568     Document Type: Article

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