M. Z. Aydın 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, 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 .
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.
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, 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, 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.
@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}