The Effects of Ethanol Concentration during Isolation and Purity on the In Vitro Antioxidant Properties of Polysaccharides from the Winter Culinary-Medicinal Mushroom, Flammulina velutipes (Agaricomycetes) Stembase.
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DOI: 10.1615/intjmedmushrooms.2019031605
Abstract: Natural products with high antioxidant activity have attracted great attention in recent years. A water extraction and alcohol precipitation method were used to extract polysaccharides from the Flammulina velutipes stem-base (FVSP). The series of samples… read more here.
Keywords: antioxidant activity; concentration; concentration isolation; ethanol concentration ... See more keywords