Antioxidant Properties of Fruiting Bodies, Mycelia, and Fermented Products of the Culinary-Medicinal King Oyster Mushroom, Pleurotus eryngii (Higher Basidiomycetes), with High Ergothioneine Content

Published 2013 View Full Article

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Title
Antioxidant Properties of Fruiting Bodies, Mycelia, and Fermented Products of the Culinary-Medicinal King Oyster Mushroom, Pleurotus eryngii (Higher Basidiomycetes), with High Ergothioneine Content
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS
Volume 15, Issue 3, Pages 267-275
Publisher
Begell House
Online
2013-05-02
DOI
10.1615/intjmedmushr.v15.i3.40

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