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Effect of different irradiation doses on chemical constituents of the two samples of edible mushroom.

By:

Turk, S. A

Contributor(s):

Language: English Summary language: Arabic Description: p.555-570Other title:

تأثير التشعيع على المكونات الكيميائية لصنفين من عيش الغراب المأكولة [Added title page title]

Uniform titles:

Journal of biological chemistry and environmental sciences, 2010 v. 5 (3) Part (2) [electronic resource].

Subject(s):

Mushrooms -- Effect of radiation on

Online resources:

Full Text Article.

In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(3)Part(2)Summary: The goal of this study was to investigate the effect of different irradiation doses (2.5, 7.5 and 10 KGy) on crude proteins and total soluble sugars, L-ascorbic acid, total Phenolic compounds, total flavonoides, total carotenoids and some enzymes of two samples of mushroom (Agaricus Bisporus) and (Peurotus Ostreatus).

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The goal of this study was to investigate the effect of different irradiation doses (2.5, 7.5 and 10 KGy) on crude proteins and total soluble sugars, L-ascorbic acid, total Phenolic compounds, total flavonoides, total carotenoids and some enzymes of two samples of mushroom (Agaricus Bisporus) and (Peurotus Ostreatus).

Summary in Arabic.

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