Selli, S. Et Al. 2021. Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS. FOOD CHEMISTRY , no.354 , 129576.

Selli, S., Güçlü, G., Sevindik, O., & Kelebek, H., (2021). Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS. FOOD CHEMISTRY , no.354, 129576.

Selli, SERKAN Et Al. "Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS," FOOD CHEMISTRY , no.354, 129576, 2021

Selli, SERKAN Et Al. "Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS." FOOD CHEMISTRY , no.354, pp.129576, 2021

Selli, S. Et Al. (2021) . "Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS." FOOD CHEMISTRY , no.354, p.129576.

@article{article, author={SERKAN SELLİ Et Al. }, title={Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS}, journal={FOOD CHEMISTRY}, year=2021, pages={129576} }