Effects of cultivation techniques and processing on antimicrobial and antioxidant activities of Hericium erinaceus (Bull.:Fr.) Pers. extracts

Food Technology and Biotechnology

Volumn 47, Issue 1, 2009, Pages 47-55

  Wong, Kah Hui ^a   Sabaratnam, Vikineswary ^a   Abdullah, Noorlidah ^a   Kuppusamy, Umah Rani ^b   Naidu, Murali ^b  

^a UNIVERSITY OF MALAYA   (Malaysia)

^b UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Antimicrobial activity; Antioxidant activity; Fruitbody; Hericium erinaceus; Mycelium

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; FRUITBODY; HERICIUM ERINACEUS; MYCELIUM;

ANTIOXIDANTS; FUNGI; MICROORGANISMS; OVENS;

CULTIVATION;

BACTERIA (MICROORGANISMS); BASIDIOMYCOTA; ERINACEIDAE; ERINACEUS; FUNGI; HERICIUM ERINACEUM;

EID: 69049087028     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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