Chemical composition, antioxidant and anti-inflammatory properties for ethanolic extracts from Pleurotus eryngii fruiting bodies harvested at different time. LWT-FOOD SCIENCE AND TECHNOLOGY.

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作者: Lin,JT;Liu,CW;Chen,YC;Hu,CC;Juang,LD;Shiesh,CC;Yang,DJ.
刊名: LWT-FOOD SCIENCE AND TECHNOLOGY.
期刊所屬國別:
出版年: 2014
關鍵字: AntioxidantAnti-inflammatory effectChemical compositionPleurotus eryngiiHarvest time
摘要:
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