articleTop 10% cited
Antioxidant activity and total phenolics of edible mushroom extracts
Food Chemistry · 2003 · Vol. 81(2) · pp. 249–255
L.M. Cheung(Chinese University of Hong Kong)Peter Chi Keung Cheung✉(Chinese University of Hong Kong)Vincent E. C. Ooi(Chinese University of Hong Kong)
Fungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesMedicinal Plants and Bioactive CompoundsMushroomChemistryVolvariella volvaceaDPPHEdible mushroomAntioxidantHemolysisFood scienceLentinusLinoleic acid
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Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands Cohort Study
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