Antioxidant activities and total phenolics of pickles produced from the edible mushroom, Agaricus bisporous
- Author
- GANGULI, Abhijit1 ; GHOSH, Moushumi1 ; SINGH, Navdeep1
[1] Department of Biotechnology and Environmental Sciences (Deemed University), Thapar Institute of Engineering and Technology, India - Issue title
- International authors and themes
- Source
Journal of culinary science and technology. 2006, Vol 5, Num 2-3, pp 131-142, 12 p ; ref : 1 p
- ISSNNV
- 1542-8052
- Scientific domain
- Nutrition, obesity, metabolic disorders
- Publisher
- Haworth Hospitality Press, Binghamton, NY
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Agaricus bisporous antioxidant levels pickles sensory score total phenolics
- Keyword (fr)
- Agaricus bisporus Antioxydant Champignon comestible Composition chimique Fungi Intercepteur radical Phénols Pickles Radical libre Basidiomycetes Thallophyta
- Keyword (en)
- Agaricus bisporus Antioxidant Edible fungi Chemical composition Fungi Radical scavenger Phenols Pickles Free radical Basidiomycetes Thallophyta
- Keyword (es)
- Agaricus bisporus Antioxidante Seta comestible Composición química Fungi Interceptor radical Fenoles Encurtidos Radical libre Basidiomycetes Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18994359
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1300/J385v05n02_11 
https://dx.doi.org/10.1300/J385v05n02_11
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