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Sulfation of the Extracellular Polysaccharide Produced by the King Oyster Culinary-Medicinal Mushroom, Pleurotus eryngii (Agaricomycetes), and Its Antioxidant Properties In Vitro.
Jia, Xuewei; Wang, Chong; Bai, Yanhong; Yu, Jinwei; Xu, Chunping.
Affiliation
  • Jia X; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China; Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China.
  • Wang C; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.
  • Bai Y; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China; Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China.
  • Yu J; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.
  • Xu C; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China; Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China.
Int J Med Mushrooms ; 19(4): 355-362, 2017.
Article in En | MEDLINE | ID: mdl-28605324
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polysaccharides / Sulfates / Pleurotus / Antioxidants Language: En Journal: Int J Med Mushrooms Year: 2017 Document type: Article Affiliation country: China Country of publication: Estados Unidos
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polysaccharides / Sulfates / Pleurotus / Antioxidants Language: En Journal: Int J Med Mushrooms Year: 2017 Document type: Article Affiliation country: China Country of publication: Estados Unidos