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INTRODUCTION

Bioactive potential of preparations made from various medicinal mushrooms in terms of their polyphenolic and polysaccahrides content Ana Belščak-Cvitanović a , Draženka Komes a , Dunja Horžić a , Ksenija Durgo a , Ivan Jakopović b a Faculty of Food Technology and Biotechnology, Zagreb, Croatia

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INTRODUCTION

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  1. Bioactive potential of preparations made from various medicinal mushrooms in terms of their polyphenolic and polysaccahrides content Ana Belščak-Cvitanovića, Draženka Komesa, Dunja Horžića, Ksenija Durgoa, Ivan Jakopovićb a Faculty of Food Technology and Biotechnology, Zagreb, Croatia b Dr Myko san- Health from Mushrooms Co., Zagreb, Croatia

  2. INTRODUCTION

  3. SCOPE

  4. SAMPLES

  5. METHODS

  6. RESULTS

  7. RESULTS Liquid extracts

  8. RESULTS Tablet form

  9. RESULTS

  10. RESULTS

  11. RESULTS* *Komes, Horžić, Belščak, KovačevićGanić, Vulić (2010) Food Res.Int. 43, 167–176. *Horžić, Komes, Belščak, KovačevićGanić, Iveković, Karlović (2009) Food Chem. 115, 441–448. *Rusak, Komes, Likić, Horžić, Kovač (2008) Food Chem. 110, 852–858.

  12. RESULTS

  13. RESULTS

  14. RESULTS

  15. CONCLUSIONS

  16. Thank you for your attention

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