AYDIN, M. Z.; SÜFER, Özge; BAKTEMUR, G.; SHIMIRA, F.; TAŞKIN, H. Effect of Different Substrate Mixtures on Volatile Aroma Compounds and Antioxidant Activity of Maitake Mushroom. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 9, n. 6, p. 1037–1046, 2021. DOI: 10.24925/turjaf.v9i6.1037-1046.4116. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/4116. Acesso em: 22 nov. 2024.