Antioxidant Properties and Phenolic Profile of the Most Widely Appreciated Cultivated Mushrooms: A Comparative Study Between in Vivo and in Vitro Samples

AuthID
 P-002-AE6
4
Author(s)
Document Type
Article
Year published
2012
Published
in FOOD AND CHEMICAL TOXICOLOGY, ISSN: 0278-6915
Volume: 50, Issue: 5, Pages: 1201-1207 (7)
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Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 22369965
Scopus: 2-s2.0-84858225736
Wos: WOS:000304572000005
Source Identifiers
ISSN: 0278-6915
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