Comparison of antioxidant activity and extraction techniques for commercially and laboratory prepared extracts from six mushroom species
Mushrooms are a potent source of dietary antioxidants and are often marketed for their capability of decreasing oxidative stress and preventing diseases. To date, however, little research has been done on the antioxidant activity of commercially available mushroom extractions, or their stability ove...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154321000326 |