Antioxidant Compounds for the Inhibition of Enzymatic Browning by Polyphenol Oxidases in the Fruiting Body Extract of the Edible Mushroom Hericium erinaceus
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Title
Antioxidant Compounds for the Inhibition of Enzymatic Browning by Polyphenol Oxidases in the Fruiting Body Extract of the Edible Mushroom Hericium erinaceus
Authors
Keywords
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Journal
Foods
Volume 9, Issue 7, Pages 951
Publisher
MDPI AG
Online
2020-07-21
DOI
10.3390/foods9070951
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