机译:食用菌菌丝体深层培养对麦角硫氨酸的霉菌增强作用及其作为抗氧化化合物的应用
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4, Minato-ku, Tokyo 108-8477, Japan;
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4, Minato-ku, Tokyo 108-8477, Japan;
Edible Mushroom Institute, Hokken Co. Ltd., Tochigi 321-0222. Japan;
Edible Mushroom Institute, Hokken Co. Ltd., Tochigi 321-0222. Japan;
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4, Minato-ku, Tokyo 108-8477, Japan;
ergothioneine; mycelia; radical scavenging activity; shiitake mushroom; lentinula edodes; submerged cultivation;
机译:从烹饪药用金牡蛎蘑菇侧耳(高级担子菌)中高麦角硫因含量的菌丝体的深层培养
机译:从烹饪-药用牡蛎蘑菇杏鲍菇(较高的担子菌)中浸入高麦角硫氨酸含量的菌丝体及其成分。
机译:由巴西食用菌平菇侧耳的子实体和水下培养菌丝体制备的生物活性制剂
机译:从淹没培养的Antrodia camphorata mycelia分级的多糖的抗氧化和抗炎活性
机译:乳制品粪便和食物废物中厌氧消化的残留物的物理化学性质:营养循环影响和食用蘑菇栽培的机遇
机译:危害分析和关键控制点(HACCP)在蘑菇和其他栽培食用菌栽培线上的应用
机译:蘑菇菌丝酚类化合物对人结肠模拟区的体外抗氧化作用的体外研究