ABB> Vol.5 No.10, September 2014

School of Bioscience and Biotechnology, Faculty Science and Technology, National University of Malaysia, Bangi, Malaysia
School of Bioscience and Biotechnology, Faculty Science and Technology, National University of Malaysia, Bangi, Malaysia
School of Bioscience and Biotechnology, Faculty Science and Technology, National University of Malaysia, Bangi, Malaysia
School of Bioscience and Biotechnology, Faculty Science and Technology, National University of Malaysia, Bangi, Malaysia
School of Bioscience and Biotechnology, Faculty Science and Technology, National University of Malaysia, Bangi, Malaysia
School of Bioscience and Biotechnology, Faculty Science and Technology, National University of Malaysia, Bangi, Malaysia
School of Bioscience and Biotechnology, Faculty Science and Technology, National University of Malaysia, Bangi, Malaysia
School of Bioscience and Biotechnology, Faculty Science and Technology, National University of Malaysia, Bangi, Malaysia

 

Copyright © 2014 Rahayu Ahmad, Sutha Muniandy, Nur Iffah Abdullah Shukri, Siti Mariatul Usyida Alias, Aidil Abdul Hamid, Wan Mohtar Wan Yusoff, Sahidan Senafi, Fauzi Daud et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

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Ahmad, R. , Muniandy, S. , Abdullah Shukri, N. , Usyida Alias, S. , Hamid, A. , Wan Yusoff, W. , Senafi, S. and Daud, F. (2014) Antioxidant Properties and Glucan Compositions of Various Crude Extract from Lentinus squarrosulus Mycelial Culture. Advances in Bioscience and Biotechnology, 5, 805-814. doi: 10.4236/abb.2014.510094.

 

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