Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms
Compared to plants, nowadays mushrooms attract more attention as functional foods, due to a number of advantages in manipulating them. This study aimed to screen the chemical composition (fatty acids and phenolics) and antioxidant potential (OH•, 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and ferric redu...
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मुख्य लेखकों: | , , , , , , |
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स्वरूप: | पुस्तक |
प्रकाशित: |
MDPI AG,
2019-10-01T00:00:00Z.
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ऑनलाइन पहुंच: | Connect to this object online. |
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Connect to this object online.3rd Floor Main Library
बोधानक: |
A1234.567 |
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प्रति 1 | उपलब्ध |