Nutritional and Antioxidant Variability of Some Wild and Cultivated Edible Mushrooms from Kastamonu Rural Areas
In this study, variation of some chemical components such as anthocyanin, β-carotene, lycopene, phenolic, nitrate, soluble protein, proline, glucose, sucrose and total carbohydrate level ad PAL activity in some wild and cultivated edible mushrooms was examined. For this, four different mushroom spec...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2019-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3094 |