In search of synergistic effects in antioxidant capacity of combined edible mushrooms

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 6, 2009, Pages 160-172

  Queirós, Bruno ^a,b   Barreira, João C M ^a   Sarmento, Ana Cristina ^b   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Antioxidant activity; Discriminant analysis; Mushrooms; Phenolics; Synergism

Indexed keywords

ANTIOXIDANT; BETA CAROTENE; LINOLEIC ACID; LIPID PEROXIDE; LIPOSOME; PHENOL DERIVATIVE; SCAVENGER;

AGARICALES; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DISCRIMINANT ANALYSIS; KINETICS; MARASMIUS; OXIDATION REDUCTION REACTION; PORTUGAL; SPECIES DIFFERENCE;

AGARICALES; ANTIOXIDANTS; BETA CAROTENE; DISCRIMINANT ANALYSIS; FREE RADICAL SCAVENGERS; KINETICS; LINOLEIC ACID; LIPID PEROXIDES; LIPOSOMES; MARASMIUS; OXIDATION-REDUCTION; PHENOLS; PORTUGAL; SPECIES SPECIFICITY;

BASIDIOMYCOTA; CANTHARELLUS CIBARIUS; MARASMIUS; MARASMIUS OREADES;

EID: 77951442445     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480903153845     Document Type: Article

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