Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity - Heleno, Sandrina A.; Barros, Lillian; Sousa, Maria João; Martins, Anabela; Ferreira, Isabel C.F.R. (Food chemistry, 2010)
Keywords: Antioxidant activity; antioxidants; beta-tocopherol; Biological and medical sciences; Cortinarius; delta-tocopherol; effective concentration 50; food composition; Food industries; Fruit and vegetable industries; functional foods; Fundamental and applied biological sciences. Psychology; Hepatica; high performance liquid chromatography; HPLC; interspecific variation; Laccaria; Laccaria laccata; Lactarius; lipid peroxidation; liposomes (artificial); mushrooms; Mycena; phenolic compounds; Portugal; reducing agents; Russula; Russula vesca; Salmonidae; species differences; Suillus; Tocopherols; Tricholoma; wild foods; Wild mushrooms; Portugal; Tocopherols; Wild mushrooms; Antioxidant activity; HPLC; Fungi; HPLC chromatography; Chemical composition; Antioxidant; Edible fungi