Aydın, M. Z. Et Al. 2021. Effect of Different Substrate Mixtures on Volatile Aroma Compounds and Antioxidant Activity of Maitake Mushroom. TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.9, no.6 , 1037-1046.

Aydın, M. Z., Süfer, Ö., Baktemur, G., Shimira, F., & Taşkın, H., (2021). Effect of Different Substrate Mixtures on Volatile Aroma Compounds and Antioxidant Activity of Maitake Mushroom. TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.9, no.6, 1037-1046.

Aydın, MEHMET Et Al. "Effect of Different Substrate Mixtures on Volatile Aroma Compounds and Antioxidant Activity of Maitake Mushroom," TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.9, no.6, 1037-1046, 2021

Aydın, MEHMET Z. Et Al. "Effect of Different Substrate Mixtures on Volatile Aroma Compounds and Antioxidant Activity of Maitake Mushroom." TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.9, no.6, pp.1037-1046, 2021

Aydın, M. Z. Et Al. (2021) . "Effect of Different Substrate Mixtures on Volatile Aroma Compounds and Antioxidant Activity of Maitake Mushroom." TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.9, no.6, pp.1037-1046.

@article{article, author={MEHMET ZAHİT AYDIN Et Al. }, title={Effect of Different Substrate Mixtures on Volatile Aroma Compounds and Antioxidant Activity of Maitake Mushroom}, journal={TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY}, year=2021, pages={1037-1046} }