Antioxidant properties of phenolic compounds occurring in edible mushrooms

标题
Antioxidant properties of phenolic compounds occurring in edible mushrooms
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 128, Issue 3, Pages 674-678
出版商
Elsevier BV
发表日期
2011-05-03
DOI
10.1016/j.foodchem.2011.03.085

向作者/读者发起求助以获取更多资源

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now