"Comparison of antioxidant activity and extraction techniques for commercially and laboratory prepared extracts from six mushroom species" by Erica Sharpe

Article

Comparison of antioxidant activity and extraction techniques for commercially and laboratory prepared extracts from six mushroom species

Journal of Agriculture and Food Research (2021)

Erica Sharpe, Paul Smith's College
Erica Sharpe, National College of Natural Medicine
Erica Sharpe, State University of New York at Canton
Aiden P. Farragher-Gnadt, State University of New York at Potsdam
Michael Igbanugo, State University of New York at Potsdam
Thomas Huber, Paul Smith's College
John C. Michelotti, Catskill Fungi Co, 344 Oliverea Road, Big Indian, NY, 12410, USA
Adam Milenkowic, Paul Smith's College
Sylvia Ludlam, State University of New York at Canton
Margaret Walker, State University of New York at Canton
Douglas Hanes, National College of Natural Medicine
Ryan Bradley, University of California, San Diego
Ryan Bradley, National College of Natural Medicine
Fadi Bou-Abdallah, State University of New York at Potsdam

Link

Disciplines

Food Science

Publication Date

June 1, 2021

DOI

10.1016/J.JAFR.2021.100130

Citation Information

Erica Sharpe, Erica Sharpe, Erica Sharpe, Aiden P. Farragher-Gnadt, et al.. "Comparison of antioxidant activity and extraction techniques for commercially and laboratory prepared extracts from six mushroom species" Journal of Agriculture and Food Research Vol. 4 (2021) p. 100130
Available at: http://works.bepress.com/douglas-hanes/4/