AYDIN, 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.

AYDIN, M. Z., SÜFER, Ö., BAKTEMUR, G., SHIMIRA, F., & TAŞKIN, 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.

AYDIN, 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

AYDIN, 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

AYDIN, 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} }