Phenolics and Antioxidant Activity of Mushroom Leucopaxillus giganteus Mycelium at Different Carbon Sources

@article{Barros2008PhenolicsAA,
  title={Phenolics and Antioxidant Activity of Mushroom Leucopaxillus giganteus Mycelium at Different Carbon Sources},
  author={L. Barros and I. Ferreira and P. Baptista},
  journal={Food Science and Technology International},
  year={2008},
  volume={14},
  pages={47 - 55}
}
This article reports the first approach to the antioxidant potential evaluation of the edible mushroom Leucopaxillus giganteus mycelium obtained in the presence of four different carbon sources: glucose, sucrose, fructose and mannitol. Despite the use of Leucopaxillus mushroom species in chemical industry for extraction of clitocybin antibiotic, the production of its mycelium for pharmacological applications has not been explored. The concentration of antioxidant compounds increased along the… Expand

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