Effect of vacuum and oven drying on the radical scavenging activity and nutritional contents of submerged fermented Maitake (Grifola frondosa) mycelia

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Bibliographic Details
Main Author:	Kheng Yuen SIM
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Subjects:	Agrociencias vacuum drying maitake mycelia total soluble protein submerged fermentation DPPH radical scavenging
Online Access:	Acceder al recurso
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