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Radical scavenging activities, endogenous oxidative enzymes and total phenols in edible mushrooms commonly consumed in Europe

Author
RAMIREZ-ANGUIANO, Ana Cristina1 ; SANTOYO, Susana1 ; REGLERO, Guillermo1 ; SOLER-RIVAS, Cristina1
[1] Unit of Food Science and Technology, Faculty of Sciences, Universidad Autónoma de Madrid, Spain
Source

Journal of the science of food and agriculture. 2007, Vol 87, Num 12, pp 2272-2278, 7 p ; ref : 28 ref

CODEN
JSFAAE
ISSN
0022-5142
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
Wiley, Chichester
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
ABTS DPPH antioxidant mushroom peroxidase phenol polyphenol oxidase
Keyword (fr)
Antioxydant Catechol oxidase Champignon comestible Endogène Enzyme Fungi Peroxidase Phénol Phénols Europe Oxidoreductases Peroxidases Thallophyta
Keyword (en)
Antioxidant Catechol oxidase Edible fungi Endogenous Enzyme Fungi Peroxidase Phenol Phenols Europe Oxidoreductases Peroxidases Thallophyta
Keyword (es)
Antioxidante Catechol oxidase Seta comestible Endógeno Enzima Fungi Peroxidase Fenol Fenoles Europa Oxidoreductases Peroxidases Thallophyta
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
19009638

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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