Antioxidant Properties of Wild Edible Mushrooms

Ali Keleş, İ lkay Koca, Hüseyin Gençcelep
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