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Evaluation Study|Journal Article|Research Support, Non-U.S. Gov't |
| endingPage |
10040 |
| issn |
1520-5118
0021-8561 |
| issueIdentifier |
21 |
| pageRange |
10032-10040 |
| publicationName |
Journal of Agricultural and Food Chemistry |
| startingPage |
10032 |
| bibliographicCitation |
Bao HN, Ushio H, Ohshima T. Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats. J Agric Food Chem. 2008 Nov 12;56(21):10032–40. doi: 10.1021/jf8017063. PMID: 18841979. |
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| date |
2008-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://pubmed.ncbi.nlm.nih.gov/18841979
https://doi.org/10.1021/jf8017063 |
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| language |
English |
| source |
https://pubmed.ncbi.nlm.nih.gov/
https://www.crossref.org/ |
| title |
Antioxidative Activity and Antidiscoloration Efficacy of Ergothioneine in Mushroom (Flammulina velutipes) Extract Added to Beef and Fish Meats |
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