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BioMed Research International
Volume 2014, Article ID 974804, 8 pages
http://dx.doi.org/10.1155/2014/974804
Research Article

Antioxidant Properties of Mushroom Mycelia Obtained by Batch Cultivation and Tocopherol Content Affected by Extraction Procedures

Department of Industrial Biotechnology, University of Agronomical Sciences and Veterinary Medicine Bucharest, Faculty of Biotechnology, 59 Marasti Boulevard, 011464 Bucharest, Romania

Received 7 February 2014; Revised 21 June 2014; Accepted 25 June 2014; Published 10 July 2014

Academic Editor: Didier Bereau

Copyright © 2014 Emanuel Vamanu. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Emanuel Vamanu, “Antioxidant Properties of Mushroom Mycelia Obtained by Batch Cultivation and Tocopherol Content Affected by Extraction Procedures,” BioMed Research International, vol. 2014, Article ID 974804, 8 pages, 2014. https://doi.org/10.1155/2014/974804.