Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica)
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چکیده
منابع مشابه
Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica).
The phenolic compounds and the organic acids composition of the edible beefsteak fungus Fistulina hepatica was determined by HPLC/DAD and HPLC/UV, respectively. The results showed a profile composed by five phenolic compounds (caffeic, p-coumaric and ellagic acids, hyperoside and quercetin) and six organic acids (oxalic, aconitic, citric, malic, ascorbic and fumaric acids). The quantification o...
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ژورنال
عنوان ژورنال: Food and Chemical Toxicology
سال: 2007
ISSN: 0278-6915
DOI: 10.1016/j.fct.2007.03.015