A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia
- Author
- HELENO, Sandrina A1 2 ; STOJKOVIC, Dejan3 ; BARROS, Lillian1 ; GLAMOCLIJA, Jasmina3 ; SOKOVIC, Marina3 ; MARTINS, Anabela1 ; QUEIROZ, Maria João R. P2 ; FERREIRA, Isabel C. F. R1
[1] Centro de Investigação de Montanha, Escola Superior Agrária, Campus de Santa Apolónia, apartado 1172, 5301-854 Bragança, Portugal
[2] Centro de Quimica, Universidade do Minho, Campus de Gualtar 4710-057 Braga, Portugal
[3] University of Belgrade, Institute for Biological Research Siniša Stanković, Department of Plant Physiology, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia - Source
Food research international. 2013, Vol 51, Num 1, pp 236-243, 8 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antibacterial activity Antioxidants Demelanizing activity Morchella esculenta Nutrients
- Keyword (fr)
- Antibactérien Antimicrobien Antioxydant Composition chimique Nutriment Propriété Portugal Europe
- Keyword (en)
- Antibacterial agent Antimicrobial agent Antioxidant Chemical composition Nutrient Properties Portugal Europe
- Keyword (es)
- Antibacteriano Antimicrobiano Antioxidante Composición química Nutriente Propiedad Portugal Europa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27135958
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
10.1016/j.foodres.2012.12.020 
https://dx.doi.org/10.1016/j.foodres.2012.12.020
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