Effect of fermentation time on antioxidative activities of Ganoderma lucidum broth using leguminous plants as part of the liquid fermentation medium

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1586-1592

  Chien, Yung Liang ^a   Ho, Chi Tang ^a,b   Chiang, Been Huang ^a   Hwang, Lucy Sun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Astragalus membranaceus; Black soybean; Ganoderma lucidum; Low density lipoprotein oxidation; Protocatechuic acid

Indexed keywords

ASTRAGALUS MEMBRANACEUS; BLACK SOYBEAN; GANODERMA LUCIDUM; LOW DENSITY LIPOPROTEINS; PROTOCATECHUIC ACID;

FILTRATION; LIQUIDS; MEDICINE; OXIDATION; PHENOLS;

FERMENTATION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ISOFLAVONE; LOW DENSITY LIPOPROTEIN; PHENOL DERIVATIVE; PROTOCATECHUIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FERMENTATION; GANODERMA LUCIDUM; LEGUME; LIQUID CHROMATOGRAPHY; LIQUID CULTURE; MASS SPECTROMETRY; SOYBEAN; TALUS;

ASTRAGALUS MEMBRANACEUS; FABACEAE; FUNGI; GANODERMA LUCIDUM; GLYCINE MAX;

EID: 79551525693     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.024     Document Type: Article

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