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Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples
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Cites
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Antioxidants of Edible Mushrooms
Kozarski, M., Klaus, A., Jakovljevic, D., Todorovic, N., Vunduk, J., Petrović, P., Niksic, M., Vrvic, M., & Van Griensven, L. (2015) · Molecules · doi:10.3390/molecules201019489 · Cited by 413
Anti-inflammatory properties of edible mushrooms: A review
Muszyńska, B., Grzywacz-Kisielewska, A., Kała, K., & Gdula-Argasińska, J. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2017.09.149 · Cited by 403
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Self-citation
Metadata
- Authors
- Reis, F. S., Martins, A., Barros, L., & Ferreira, I. C. F. R.
- Venue
- Food and Chemical Toxicology
- Publisher
- Elsevier BV
- Published
- 2012-05
- Volume
- 50
- Issue
- 5
- Pages
- 1201-1207
- ISSN
- 0278-6915 (ISSN-L)
- OpenAlex
- W2031260046
- Cited by
- 324
- References
- 31
- FWCI
- 13.21
- Type
- journal article
- Language
- en
- Open access
- green
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
