This record provides bibliographic details and links to the original research. An editorial study breakdown is not available.
Read the original research
Antimicrobial, Cytotoxic, Anti-Inflammatory, and Antioxidant Activity of Culinary Processed Shiitake Medicinal Mushroom (Lentinus edodes, Agaricomycetes) and Its Major Sulfur Sensory-Active Compound-Lenthionine.
International journal of medicinal mushrooms, 20(2), 165-175
Citation
Kupcova, Kristyna; Stefanova, Iveta; Plavcova, Zuzana; Hosek, Jan; Hrouzek, Pavel; Kubec, Roman. (2018). Antimicrobial, Cytotoxic, Anti-Inflammatory, and Antioxidant Activity of Culinary Processed Shiitake Medicinal Mushroom (Lentinus edodes, Agaricomycetes) and Its Major Sulfur Sensory-Active Compound-Lenthionine.. International journal of medicinal mushrooms, 20(2), 165-175. https://doi.org/10.1615/IntJMedMushrooms.2018025455