Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods - Kumla, Jaturong; Suwannarach, Nakarin; Tanruean, Keerati; Lumyong, Saisamorn (Foods, 2021)
Keywords: 2,2-diphenyl-1-picrylhydrazyl; Antiinfectives and antibacterials; antioxidant activity; antioxidant properties; Antioxidants; Bacteria; Chemical composition; Chemical compounds; Drying; edible mushroom; Flavonoids; Food science; Gram-positive bacteria; Laboratories; Methods; Mushrooms; nutrition; Phenolic compounds; Phenols; Phlebopus; polyphenols; Preservation; Proteins; Pseudomonas aeruginosa; Seasons; Statistical analysis; Statistical methods; Sulfonic acid; Thailand; United States--US; phenolic compounds; preservation; antioxidant properties; nutrition; edible mushroom