Screening Of Antioxidant Activities By The Edible Basidiomycete Antrodia Cinnamomea Strains In Submerged Culture

Journal of Food Biochemistry

Volumn 34, Issue 6, 2010, Pages 1141-1156

  Lin, En Shyh ^a   Yang, Ching Ting ^a   Chou, Hung Ju ^a   Chang, Tun Tschu ^b  

^a National Taichung Nursing College   (Taiwan)

^b TAIWAN FORESTRY RESEARCH INSTITUTE   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPONENTS; ANTRODIA CINNAMOMEA; CHELATING ACTIVITY; CHELATING EFFECT; ETHANOLIC EXTRACTS; FERROUS ION; NATURALLY OCCURRING; RADICAL SCAVENGING ACTIVITY; REDUCING POWER; SCAVENGING ACTIVITIES; SCAVENGING EFFECT; SUBMERGED CULTURES; SUPEROXIDE ANION RADICALS; SUPEROXIDE ANIONS;

CHELATION; OXYGEN;

IONS;

ANTRODIA CINNAMOMEA; BASIDIOMYCOTA;

EID: 77954050922     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00355.x     Document Type: Article

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