2012•Food ChemistryRequires access

Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials

Krishna Kant Mishra, Ramesh Singh Pal, R Arunkumar, C. Chandrashekara, Samta Jain, J. C. Bhatt

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Key concepts: Pleurotus eryngii, Pleurotus, Ascorbic acid, Mushroom, DPPH, Food science, Chemistry, Pleurotus ostreatus

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Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials — Research Paper | ScholarLens