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Mushrooms have long rich history in folk medicine, traditional and functional foods due to high content of dietary myco-nutrients. Currently, there is increased interest in finding appropriate food-grade green ex-traction systems capable of extracting these bioactive compounds from dietary mushrooms for applica-tions in various food, pharmacologica...
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Context 1
... phenolic compounds identified and quantified in the extracts obtained using the modified Swiss method is illustrated in Table 2. The PCA of the phenolic compounds is shown in Fig. 5a. ...Context 2
... results for the composition at the best extraction conditions at pH11.5 and a temperature of 100C is presented in Table 2. The identification was based on the molecular formula, retention time, and exact molecular mass ( Table 2). ...Context 3
... results for the composition at the best extraction conditions at pH11.5 and a temperature of 100C is presented in Table 2. The identification was based on the molecular formula, retention time, and exact molecular mass ( Table 2). The compounds: 3,4-dihydroxybenzaldehyde, 4-Methoxycinnamic acid, dihydroxyterephtalic acid, Protocatechuic acid, and Caffeic acid were found as the highest phenolics in the Chaga extracts produced using the modified Swiss water method (Fig. 5b). ...Context 4
... phenolic compounds identified and quantified in the extracts obtained using the modified Swiss method is illustrated in Table 2. The PCA of the phenolic compounds is shown in Fig. 5a. ...Context 5
... results for the composition at the best extraction conditions at pH11.5 and a temperature of 100C is presented in Table 2. The identification was based on the molecular formula, retention time, and exact molecular mass ( Table 2). ...Context 6
... results for the composition at the best extraction conditions at pH11.5 and a temperature of 100C is presented in Table 2. The identification was based on the molecular formula, retention time, and exact molecular mass ( Table 2). The compounds: 3,4-dihydroxybenzaldehyde, 4-Methoxycinnamic acid, dihydroxyterephtalic acid, Protocatechuic acid, and Caffeic acid were found as the highest phenolics in the Chaga extracts produced using the modified Swiss water method (Fig. 5b). ...Similar publications
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