Altop, A. 2019. Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger. Türk Tarım - Gıda Bilim ve Teknoloji Dergisi. 7, 9 (Eyl. 2019), 1479–1482. DOI:https://doi.org/10.24925/turjaf.v7i9.1479-1482.2867.