Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities
Reducing power of selected culinary-medicinal mushrooms.
Absorbance values (at 700 nm) of mushroom extracts of different concentrations (mg/mL)
Butylated hydroxyanisole (BHA)
Values were expressed as mean ± standard deviation of three replicate determinations. Mean values in a column with different lower case letters (a–g) indicate significant difference at .
*Absorbance values for positive controls were measured at the concentration of 0.50 mg/mL.
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