Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus)

Inonotus obliquus

Metabolic healthSkin & hydration

SpeciesChaga

JournalFood chemistry

Year2010

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Inonotus obliquus in Food chemistry in 2010. MycoData maps the paper to metabolic health, skin & hydration based on its title, species context, article metadata, and study classification.

Citation

Ju HK, Chung HW, Hong SS, Park JH, Lee J, Kwon SW (2010). Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus). Food chemistry https://doi.org/10.1016/j.foodchem.2009.07.006

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