The Effect of Hot-Air Drying Temperature on the Content of Major Bioactive Constituents and In Vitro Antioxidant Activity of Sanghuangporus vaninii
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This study investigates the effect of hot-air drying temperature (45-70 °C) on the major bioactive constituents and in vitro antioxidant activity of artificially cultivated Sanghuangporus vaninii fruiting bodies. The contents of polyphenols and polysaccharide... ...
