Content of phenolic substances in basidiomycetes

被引：24

作者：

DelSignore, A

Romeo, F

Giaccio, M

机构：

[1] University of Pescara, Department of Science, 1-65127 Pescara

来源：

MYCOLOGICAL RESEARCH | 1997年 / 101卷

关键词：

D O I：

10.1017/S0953756296003206

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

The content of phenolic substances in freshly collected fruit bodies of several basidiomycete genera varied in the range 2.35-9.05 mg g(-1), following closely the trend of a normal function. It was necessary to use a polyphenoloxidase-inhibiting substance to obtain reliable analysis. The content of phenolics decreased, during 3 d at room temperature and following freezing at -20 degrees C.

引用

页码：552 / 556

页数：5