Antioxidant properties of the edible basidiomycete Armillaria mellea in submerged cultures

International Journal of Molecular Sciences

Volumn 12, Issue 10, 2011, Pages 6367-6384

  Lung, Ming Yeou ^a   Chang, Yu Cheng ^a  

^a MINGHSIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Antioxidant components; Antioxidant property; Armillaria mellea; Submerged culture

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; ARMILLARIA MELLEA EXTRACT; ASCORBIC ACID; BETA CAROTENE; CITRIC ACID; FERROUS ION; FLAVONOID; HOT WATER; METHANOL; PHENOL DERIVATIVE; SUPEROXIDE; ANTIOXIDANT; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BASIDIOMYCETES; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; CONTROLLED STUDY; DRUG INDUSTRY; FERMENTATION; FUNCTIONAL FOOD; IRON CHELATION; LIQUID CULTURE; MYCELIUM; NONHUMAN; SUBMERGED CELL CULTURE; ARMILLARIA; BATCH CELL CULTURE; CHEMISTRY; ISOLATION AND PURIFICATION; METABOLISM;

ARMILLARIA MELLEA;

ANTIOXIDANTS; ARMILLARIA; BATCH CELL CULTURE TECHNIQUES; FERROUS COMPOUNDS; FLAVONOIDS; METHANOL; PHENOLS; SUPEROXIDES; WATER;

EID: 80055048099     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms12106367     Document Type: Article

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