Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays - Barros, Lillian; Falcão, Soraia; Baptista, Paula; Freire, Cristina; Vilas-Boas, Miguel; Ferreira, Isabel C.F.R. (Food chemistry, 2008)
Keywords: Agaricus; Agaricus sp. mushrooms; antioxidant activity; assays; biochemical compounds; Biological and medical sciences; chemical analysis; Electrochemical assays; electrochemistry; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; lipid peroxidation; Lipid peroxidation inhibition; mushrooms; thiobarbituric acid-reactive substances; Electrochemical assays; Agaricus sp. mushrooms; Lipid peroxidation inhibition; Fungi; Inhibition; Antioxidant; Agaricus sp. mushrooms; Electrochemical assays; Lipid peroxidation inhibition; Edible fungi; Peroxidation