Effects of various heat treatments on phenolic profiles and antioxidant activities of pleurotus eryngii extracts

Journal of Food Science

Volumn 78, Issue 8, 2013, Pages

  Li, Siqian ^a   Shah, Nagendra P ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Antioxidant activity; HPLC; Phenolics; Pleurotus eryngii

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; PHENOL DERIVATIVE; PICRIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; COOKING; FREEZE DRYING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLICS; PLEUROTUS; PLEUROTUS ERYNGII;

ANTIOXIDANT ACTIVITY; HPLC; PHENOLICS; PLEUROTUS ERYNGII;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; FREEZE DRYING; HOT TEMPERATURE; PHENOLS; PICRATES; PLEUROTUS;

EID: 84882641548     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12189     Document Type: Article

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