Antioxidant Properties of Edible Basidiomycete Phellinus igniarius in Submerged Cultures

Published 2009 View Full Article

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Title
Antioxidant Properties of Edible Basidiomycete Phellinus igniarius in Submerged Cultures
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 1, Pages E18-E24
Publisher
Wiley
Online
2009-11-09
DOI
10.1111/j.1750-3841.2009.01384.x
References
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