Qualitative analysis of phenolic compounds from Agaricus brasiliensis and Agaricus bisporus by UPLC-ESI-TOF-MS and their antioxidant properties in vitro

ZHAI Feihong, WANG Yan, ZHAO Wenjing, ZHAO Xiaodong, HAN Jianrong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 276-281.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 276-281. DOI: 10.13995/j.cnki.11-1802/ts.030647

Qualitative analysis of phenolic compounds from Agaricus brasiliensis and Agaricus bisporus by UPLC-ESI-TOF-MS and their antioxidant properties in vitro

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(11): 276-281 https://doi.org/10.13995/j.cnki.11-1802/ts.030647

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