Effect of culture pH on the antioxidant properties of Antrodia camphorata in submerged culture

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Please use this identifier to cite or link to this item: http://ir.lib.ncu.edu.tw/handle/987654321/30206

Title:	Effect of culture pH on the antioxidant properties of Antrodia camphorata in submerged culture
Authors:	Shu,Chin-Hang;Lung,Ming-Yeou
Contributors:	化學工程與材料工程研究所
Keywords:	RADICAL SCAVENGING ACTIVITIES;CINNAMOMEA;EXTRACTS;TRITERPENOIDS;AUTOXIDATION;MUSHROOMS;OXYGEN
Date:	2008
Issue Date:	2010-07-06 16:14:38 (UTC+8)
Publisher:	中央大學
Abstract:	Effects of culture pH ranging from pH 3.0 to 6.0 on yields of bioactive compounds, antioxidant activity, and free radical scavenging ability of methanolic extracts from mycelia and filtrates of Antrodia camphorata in a submerged culture were investigated.
Relation:	JOURNAL OF THE CHINESE INSTITUTE OF CHEMICAL ENGINEERS
Appears in Collections:	[National Central University Department of Chemical & Materials Engineering] journal & Dissertation

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