Effects of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Lactarius deliciosus L. Wild Edible Mushroom

Food and Bioprocess Technology

Volumn 6, Issue 10, 2013, Pages 2895-2903

  Fernandes, Ângela ^a,b   Antonio, Amilcar L ^a,c,d   Barreira, João C M ^a,b   Botelho, M Luisa ^c   Oliveira, M Beatriz P P ^b   Martins, Anabela ^a   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c INSTITUTO TECNOLÓGICO E NUCLEAR   (Portugal)

^d UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Antioxidant activity; Chemical composition; Gamma irradiation; Lactarius deliciosus; Wild mushrooms

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CHEMICAL COMPOSITIONS; GAMMA IRRADIATION; LACTARIUS; WILD MUSHROOMS;

CHROMATOGRAPHY; DIGITAL STORAGE; FOOD PRODUCTS; GAMMA RAYS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IRRADIATION; REFRACTIVE INDEX;

FUNGI;

BASIDIOMYCOTA; LACTARIUS DELICIOSUS;

EID: 84883655213     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0931-5     Document Type: Article

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