Chemical compositions and antimicrobial property of three edible and medicinal Cordyceps species

Journal of Food, Agriculture and Environment

Volumn 7, Issue 3-4, 2009, Pages 91-100

  Xiao, Jian Hui ^a,b   Xiao, Dai Min ^b   Sun, Zhong Hua ^b   Xiong, Qing ^b   Liang, Zong Qi ^b   Zhong, Jian Jiang ^a,c  

^a EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b ZUNYI MEDICAL UNIVERSITY   (China)

^c Shanghai Jiao Tong University   (China)

Author keywords

Antimicrobial; Chemical composition; Cordyceps; Nutraceutical ingredient

Indexed keywords

ASPARTIC ACID; CORDYCEPIN; ESSENTIAL AMINO ACID; GLUTAMIC ACID; IRON; NUCLEOSIDE; NUTRACEUTICAL; POLYSACCHARIDE; SELENIUM; UNSATURATED FATTY ACID; ZINC;

ANTIMICROBIAL ACTIVITY; ARTICLE; CONTROLLED STUDY; CORDYCEPS; CORDYCEPS GUNNII; CORDYCEPS JIANGXIENSIS; CORDYCEPS TAII; FOOD COMPOSITION; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; NUTRITIONAL VALUE; QUALITY CONTROL;

BASIDIOMYCOTA; CORDYCEPS; CORDYCEPS GUNNII; CORDYCEPS JIANGXIENSIS; CORDYCEPS TAII;

EID: 73949127466     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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