Sulfation of the Extracellular Polysaccharide Produced by the King Oyster Culinary-Medicinal Mushroom, Pleurotus eryngii (Agaricomycetes), and Its Antioxidant Properties In Vitro.

Pleurotus eryngii

Immune supportGut & microbiome

SpeciesKing Oyster, Eryngii

JournalInternational journal of medicinal mushrooms

Year2017

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Pleurotus eryngii in International journal of medicinal mushrooms in 2017. MycoData maps the paper to immune support, gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Jia X, Wang C, Bai Y, Yu J, Xu C (2017). Sulfation of the Extracellular Polysaccharide Produced by the King Oyster Culinary-Medicinal Mushroom, Pleurotus eryngii (Agaricomycetes), and Its Antioxidant Properties In Vitro. International journal of medicinal mushrooms https://doi.org/10.1615/IntJMedMushrooms.v19.i4.60 PMID: 28605324

Open citation