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Evidence-Based Complementary and Alternative Medicine
Volume 2012, Article ID 464238, 12 pages
http://dx.doi.org/10.1155/2012/464238
Research Article

Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities

Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia

Received 14 January 2011; Revised 31 March 2011; Accepted 12 April 2011

Academic Editor: Y. Ohta

Copyright © 2012 Noorlidah Abdullah et al. 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

Noorlidah Abdullah, Siti Marjiana Ismail, Norhaniza Aminudin, Adawiyah Suriza Shuib, and Beng Fye Lau, “Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities,” Evidence-Based Complementary and Alternative Medicine, vol. 2012, Article ID 464238, 12 pages, 2012. https://doi.org/10.1155/2012/464238.