Analysis of Functional Components and Antioxidant Activity of Lyophilized Powder of Cultured Mycelia of Pleurotus eryngii
HOU Jin-xin1，JIANG Yi-fan2，ZHAO Xiao-jing1，DUAN Shuo-nan1，WANG Li-an1,*
FOOD SCIENCE . 2013, (21): 329 -332 .  DOI: 10.7506/spkx1002-6630-201321066