Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 841-845

  Liang, Chih Hung ^a   Syu, Jia Li ^a   Mau, Jeng Leun ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Antioxidant components; Chelating ability; Reducing power; Scavenging ability

Indexed keywords

ALCOHOL; ANTIOXIDANT; FERROUS ION; FLAVONOID; HOT WATER; PHENOL DERIVATIVE; RADICAL;

ADLAY; ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CONJUGATION; CONTROLLED STUDY; FERMENTED PRODUCT; MUSHROOM; NONHUMAN; PHELLINUS LINTEUS; RICE; SCAVENGING SYSTEM; SOLID STATE;

HYMENOCHAETACEAE; INONOTUS LINTEUS; PHELLINUS;

EID: 67349164794     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.032     Document Type: Article

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