A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is application/pdf
.
Antioxidant Properties of Wild Edible Mushrooms
2011
Journal of Food Processing & Technology
Extract preparation: A fine dried mushroom powder (20 mesh) sample (5 g) was extracted with 80% of methanol (50 mL) for 24h at 4 0 C. The mixture was vortexed (Vortex, DAIHAN VM-10 Vortex, SK) for 5 min. Then, the extracts were filtered through Whatman No. 4 filter paper.
doi:10.4172/2157-7110.1000130
fatcat:h2mo7ndt7racdgvmw2bo7iu2tu