Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake)
Yeh, J.-Y.; Hsieh, L.-H.; Wu, K.-T.; Tsai, C.-F. Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake). Molecules 2011, 16, 3197-3211. https://doi.org/10.3390/molecules16043197
Yeh J-Y, Hsieh L-H, Wu K-T, Tsai C-F. Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake). Molecules. 2011; 16(4):3197-3211. https://doi.org/10.3390/molecules16043197
Chicago/Turabian StyleYeh, Jan-Ying, Li-Hui Hsieh, Kaun-Tzer Wu, and Cheng-Fang Tsai. 2011. "Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake)" Molecules 16, no. 4: 3197-3211. https://doi.org/10.3390/molecules16043197