Derleme
PDF EndNote BibTex RIS Kaynak Göster

Yıl 2021, Cilt 2, Sayı 2, 46 - 51, 06.12.2021

Öz

Kaynakça

  • Abdelshafy, A. M., Belwal, T., Liang, Z., Wang, L., Li, D., Luo, Z. & Li, L. (2021). A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2021.1898335
  • Acay, H., Dündar, A., Kaçar, S., Baran, M. F. & Keskın, C. (2021). Investigation of nutritional content, antioxidant anticancer and antimicrobial activities of Pleurotus eryngii (DC. Ex Fr.) Quel, extract obtained by different solvents. KSU Journal of Agriculture and Nature, 24, 267-277. https://doi.org/10.18016/ksutarimdoga.vi.742646
  • Akyüz, M., Akyüz, H. E. & Kırbağ, S. (2017). Ethnomycological aspects of traditional usage and indigenous knowledge about the arid-semi arid truffles consumed by the residents of the Eastern Anatolia Region of Turkey. Gazi University Journal of Science, 30, 57-70.
  • Arslan, M., Kaba, H., Yılmaz, T., Okan, T., Köse, C. & Hilesiz, H. (2021). Yenilebilir yabani mantar ticaretinde toplayıcı ve aracıların rolü: İstanbul Orman Bölge Müdürlüğü örneği. Turkish Journal of Forest Science, 5, 165-186.
  • Azeem, U., Hakeem, K. R. & Ali, M. (2020). Ethnomycology. Fungi for Human Health, Current Knowledge and Future Perspectives (pp. 23-39). Switzerland: Springer. https://doi.org/10.1007/978-3-030-58756-7_4
  • Badalyan, S. M., Barkhudaryan, A. & Rapior, S. (2019). Recent progress in research on the pharmacological potential of mushrooms and prospects for their clinical application. D. C. Agrawal, M. Dhanasekaran (Eds.), Medicinal Mushrooms (pp. 1-70). Singapore: Springer. https://doi.org/10.1007/978-981-13-6382-5_1
  • Bengu, A. S. (2020). The fatty acid composition in some economic and wild edible mushrooms in Turkey. Progress in Nutrition, 22, 185-192. https://doi.org/10.23751/pn.v22i1.7909
  • Bengü, A. Ş, Işık, H., Türkekul, İ. & Çınar Yılmaz, H. (2021). Some minerals and fatty acid compositions of five different wild edible mushrooms species collected in Tokat and Yozgat provinces in Turkey. Anatolian Journal of Botany, 5, 58-64. https://doi.org/10.30616/ajb.890955
  • Boin, E. & Nunes, J. (2018). Mushroom consumption behavior and influencing factors in a sample of the Portuguese population. Journal of International Food & Agribusiness Marketing, 30, 35-48. https://doi.org/10.1080/08974438.2017.1382420
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2018a). β-Glucans: An important bioactive molecule of edible and medicinal mushrooms. 1. International Technology Sciences and Design Symposium (ITESDES), Giresun, Turkey.
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2018b). Polyporus squamosus (Huds.) Fr. in the Black Sea Region. Turkish Journal of Agriculture - Food Science and Technology, 6, 183-188. https://doi.org/10.24925/turjaf.v6i2.183-188.1546
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2018c). Mushroom foreign trade of Turkey in the last decade. International Congress on Engineering and Life Science (ICELIS 2018), Kastamonu, Turkey.
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2019a). Evaluation of nutritional and medicinal values of edible wild and cultivated Pleurotus ostreatus. Turkish Journal of Agriculture - Food Science and Technology, 7, 2054-2061. https://doi.org/10.24925/turjaf.v7i12.2054-2061.2730
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2019b). Nutraceutical and food preserving importance of Laetiporus sulphureus. Turkish Journal of Agriculture - Food Science and Technology, 7, 94-100. https://doi.org/10.24925/turjaf.v7isp1.94-100.2729
  • Çayan, F., Deveci, E., Tel-Çayan, G. & Duru, M. E. (2020). Chemometric approaches for the characterization of the fatty acid composition of seventeen mushroom species. Analytical Letters, 53, 2784-2798. https://doi.org/10.1080/00032719.2020.1759082
  • Çınar Yılmaz, H., Işık, H., Bengü, A. Ş. & Türkekul, İ. (2020). Fatty acid contents of two edible mushroom species (Cyclocybe aegerita and Hygrophorus eburneus) collected from Tokat region. Middle East Journal of Science, 6, 37-43.
  • Díaz-Godínez, G. & Téllez-Téllez, M. (2021). Mushrooms as edible foods. X. Dai, M. Sharma, J.-Y. Chen (Eds.). Fungi in Sustainable Food Production (pp. 143-164). Switzerland: Springer. https://doi.org/10.1007/978-3-030-64406-2
  • Elkhateeb, W. A. & Daba, G. M. (2021). Mycotherapy of the good and the tasty medicinal mushrooms Lentinus, Pleurotus, and Tremella. Journal of Pharmaceutics and Pharmacology Research, 4. https://doi.org/10.31579/2693-7247/29
  • Erdem, Ö., Bayram F., Çiftçi, B. & Kemer A. K. (2018). Mutfak şeflerinin yöresel mantarları tanıma ve kullanım durumlarına ilişkin keşifsel bir araştırma. Journal of Tourism and Gastronomy Studies, 6, 225-239. https://doi.org/10.21325/jotags.2018.250
  • Gonzalez, A., Cruz, M., Losoya, C., Nobre, C., Loredo, A., Rodríguez, R., Contrerasa, J. & Belmares, R. (2020). Edible mushrooms as a novel protein source for functional foods. Food & Function, 11, 7400-7414. https://doi.org/10.1039/d0fo01746a
  • Gürgen, A., Yıldız, S. & Yıldız, Ü. C. (2018). Determination of mushroom consumption preferences by using fuzzy analytic hierarcy process. Eurasian Journal of Forest Science, 6, 25-34. https://doi.org/10.31195/ejejfs.433353
  • Isik, H. (2020). Fatty acid contents of three wild edible mushroom species. Chemistry of Natural Compounds, 56. https://doi.org/10.1007/s10600-020-03239-0
  • Işık, H., Bengü, A. Ş., Çınar Yılmaz, H., Yılmaz, N. & Türkekul, İ. (2020). A study on mineral contents and fatty acid profiling of two Rhizopogon species. Acta Biologica Turcica, 33, 237-243.
  • Kaşık, G., Nurullahoğlu, Z. U., Öztürk, C., Öztürk, R., Eroğlu, G., Aktaş, S. & Özcan, M. M. (2020). Oil content and fatty acid compositions of some edible macrofungi. Journal of Agroalimentary Processes and Technologies, 26, 217-222.
  • Kothari, D., Patel, S. & Kim, S. K. (2018). Anticancer and other therapeutic relevance of mushroom polysaccharides: A holistic appraisal. Biomedicine & Pharmacotherapy, 105, 377-394. https://doi.org/10.1016/j.biopha.2018.05.138
  • Kotowski, M. A., Pietras, M. & Łuczaj, Ł. (2019). Extreme levels of mycophilia documented in Mazovia, a region of Poland. Journal of Ethnobiology and Ethnomedicine, 15, 12. https://doi.org/10.1186/s13002-019-0291-6
  • Kumar, H., Bhardwaj, K., Sharma, R., Nepovimova, E., Cruz-Martins, N., Dhanjal, D. S., Singh, R., Chopra, C., Verma, R., Abd-Elsalam, K. A., Tapwal, A., Musilek, K., Kumar, D. & Kuˇca, K. (2021). Potential usage of edible mushrooms and their residues to retrieve valuable supplies for industrial applications. Journal of Fungi, 7, 427. https://doi.org/10.3390/jof7060427
  • Lang, M. (2020). Consumer acceptance of blending plant-based ingredients into traditional meat-based foods: Evidence from the meat-mushroom blend. Food Quality and Preference, 79, 103758. https://doi.org/10.1016/j.foodqual.2019.103758
  • Latorre, J., de-Magistris, T., de Frutos, P., García, B. & Martinez-Peña, F. (2021). Demand for mycotourism products in rural forest areas. A choice model approach. Tourism Recreation Research. https://doi.org/10.1080/02508281.2021.1926749
  • Lovric, M., Da Re, R., Vidale, E., Prokofieva, I., Wong, J., Pettenella, D., Verkerk, P. J. & Mavsar, R. (2020). Nonwood forest products in Europe – A quantitative overview. Forest Policy and Economics, 116, 102175. https://doi.org/10.1016/j.forpol.2020.102175
  • Lovric, M., Da Re, R., Vidale, E., Prokofieva, I., Wong, J., Pettenella, D., Verkerk, P. J. & Mavsar, R. (2021). Collection and consumption of non-wood forest products in Europe. Forestry, 1-14, https://doi.org/10.1093/forestry/cpab018
  • Mingyi, Y., Belwal, T., Devkota, H. P., Li, L. & Luo, Z. (2019). Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review. Trends in Food Science & Technology, 92, 94-110. https://doi.org/10.1016/j.tifs.2019.08.009
  • Podkowa, A., Kryczyk‑Poprawa, A., Opoka, W. & Muszyńska, B. (2021). Culinary–medicinal mushrooms: A review of organic compounds and bioelements with antioxidant activity. European Food Research and Technology, 247, 513-533. https://doi.org/10.1007/s00217-020-03646-1
  • Sande, D., de Oliveira, G. P., e Moura, M. A. F., de Almeida Martins, B., Lima, M. T. N. S. & Takahashi, J. A. (2019). Edible mushrooms as a ubiquitous source of essential fatty acids. Food Research International, 125, 108524. https://doi.org/10.1016/j.foodres.2019.108524
  • Sesli, E., Asan, A. Selçuk, F. (Eds.). (2020). Türkiye Mantarları Listesi (The Checklist of Fungi of Turkey). İstanbul: Ali Nihat Gökyiğit Vakfı.
  • Singhal, S., Rasane, P., Kaur, S., Garba, U., Singh, J., Raj, N. & Gupta, N. (2019). Mushroom cultivation, processing and value-added products: A patent based review. Recent Patents on Food, Nutrition & Agriculture, 10, 3-19. https://doi.org/10.2174/2212798410666180604101353
  • Şahin, A., Kaşık, G., Alkan, S. & Özcan, M. M. (2020). Total phenol, antioxidant activity, fatty acid composition and mineral contents of the species of fungi known as domalan. Journal of Agroalimentary Processes and Technologies, 26, 149-154.
  • Taşkın, H., Süfer, Ö., Attar, Ş. H., Bozok, F., Baktemur, G., Büyükalaca, S. & Kafkas, N. E. (2021). Total phenolics, antioxidant activities and fatty acid profiles of six Morchella species. Journal of Food Science and Technology, 58, 692-700. https://doi.org/10.1007/s13197-020-04583-3
  • Üstün, N. Ş., Pekşen, A., Bulam, S. & Duran, H. (2019). Edible wild herbaceous plants consumed in Giresun province. Acta Biologica Turcica, 32, 84-89.
  • WHO. (2003). Diet, nutrition and the prevention of chronic diseases. World Health Organization Technical Report Series, 916,1-149. Geneva.

A review on fatty acid profiles of edible wild mushrooms from Turkey

Yıl 2021, Cilt 2, Sayı 2, 46 - 51, 06.12.2021

Öz

Edible wild mushrooms (EWM) are called “healthy foods” in terms of nutritional value due to their low energy value, low fat and saturated fatty acid (SFA) content, high biological protein content and being cholesterol-free. They are also a valuable natural source of unsaturated fatty acids (UFA), carbohydrates, dietary fibers, vitamins, and minerals. EWM mostly contain crude fat as low as 2-6 g 100 g-1 DW and this fat consists mainly of UFA. In terms of polyunsaturated (PUFA) and monounsaturated fatty acid (MUFA) composition, linoleic (C18:2, ω-6) and oleic acids (C18:1, ω-9) represent more than the two-thirds weight of all fatty acids found in EWM. As an SFA, palmitic acid (C16:0) ranks third with a large difference in content. Essential UFA such as linoleic and linolenic acids (C18:3, ω-3), which cannot be synthesized by the human body, can be obtained from EWM. UFA are important for cardiovascular health, lowering blood cholesterol and regulating blood lipid profiles. Consumption of essential UFA in balanced proportions (1:1 or 2:1 ω-6/ω-3) may also help to prevent obesity. Due to the increasing interest in the consumption of EWM for human health and welfare, this review highlights the recently determined fatty acid profiles of EWM growing in rich vegetation of Turkey.

Kaynakça

  • Abdelshafy, A. M., Belwal, T., Liang, Z., Wang, L., Li, D., Luo, Z. & Li, L. (2021). A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2021.1898335
  • Acay, H., Dündar, A., Kaçar, S., Baran, M. F. & Keskın, C. (2021). Investigation of nutritional content, antioxidant anticancer and antimicrobial activities of Pleurotus eryngii (DC. Ex Fr.) Quel, extract obtained by different solvents. KSU Journal of Agriculture and Nature, 24, 267-277. https://doi.org/10.18016/ksutarimdoga.vi.742646
  • Akyüz, M., Akyüz, H. E. & Kırbağ, S. (2017). Ethnomycological aspects of traditional usage and indigenous knowledge about the arid-semi arid truffles consumed by the residents of the Eastern Anatolia Region of Turkey. Gazi University Journal of Science, 30, 57-70.
  • Arslan, M., Kaba, H., Yılmaz, T., Okan, T., Köse, C. & Hilesiz, H. (2021). Yenilebilir yabani mantar ticaretinde toplayıcı ve aracıların rolü: İstanbul Orman Bölge Müdürlüğü örneği. Turkish Journal of Forest Science, 5, 165-186.
  • Azeem, U., Hakeem, K. R. & Ali, M. (2020). Ethnomycology. Fungi for Human Health, Current Knowledge and Future Perspectives (pp. 23-39). Switzerland: Springer. https://doi.org/10.1007/978-3-030-58756-7_4
  • Badalyan, S. M., Barkhudaryan, A. & Rapior, S. (2019). Recent progress in research on the pharmacological potential of mushrooms and prospects for their clinical application. D. C. Agrawal, M. Dhanasekaran (Eds.), Medicinal Mushrooms (pp. 1-70). Singapore: Springer. https://doi.org/10.1007/978-981-13-6382-5_1
  • Bengu, A. S. (2020). The fatty acid composition in some economic and wild edible mushrooms in Turkey. Progress in Nutrition, 22, 185-192. https://doi.org/10.23751/pn.v22i1.7909
  • Bengü, A. Ş, Işık, H., Türkekul, İ. & Çınar Yılmaz, H. (2021). Some minerals and fatty acid compositions of five different wild edible mushrooms species collected in Tokat and Yozgat provinces in Turkey. Anatolian Journal of Botany, 5, 58-64. https://doi.org/10.30616/ajb.890955
  • Boin, E. & Nunes, J. (2018). Mushroom consumption behavior and influencing factors in a sample of the Portuguese population. Journal of International Food & Agribusiness Marketing, 30, 35-48. https://doi.org/10.1080/08974438.2017.1382420
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2018a). β-Glucans: An important bioactive molecule of edible and medicinal mushrooms. 1. International Technology Sciences and Design Symposium (ITESDES), Giresun, Turkey.
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2018b). Polyporus squamosus (Huds.) Fr. in the Black Sea Region. Turkish Journal of Agriculture - Food Science and Technology, 6, 183-188. https://doi.org/10.24925/turjaf.v6i2.183-188.1546
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2018c). Mushroom foreign trade of Turkey in the last decade. International Congress on Engineering and Life Science (ICELIS 2018), Kastamonu, Turkey.
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2019a). Evaluation of nutritional and medicinal values of edible wild and cultivated Pleurotus ostreatus. Turkish Journal of Agriculture - Food Science and Technology, 7, 2054-2061. https://doi.org/10.24925/turjaf.v7i12.2054-2061.2730
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2019b). Nutraceutical and food preserving importance of Laetiporus sulphureus. Turkish Journal of Agriculture - Food Science and Technology, 7, 94-100. https://doi.org/10.24925/turjaf.v7isp1.94-100.2729
  • Çayan, F., Deveci, E., Tel-Çayan, G. & Duru, M. E. (2020). Chemometric approaches for the characterization of the fatty acid composition of seventeen mushroom species. Analytical Letters, 53, 2784-2798. https://doi.org/10.1080/00032719.2020.1759082
  • Çınar Yılmaz, H., Işık, H., Bengü, A. Ş. & Türkekul, İ. (2020). Fatty acid contents of two edible mushroom species (Cyclocybe aegerita and Hygrophorus eburneus) collected from Tokat region. Middle East Journal of Science, 6, 37-43.
  • Díaz-Godínez, G. & Téllez-Téllez, M. (2021). Mushrooms as edible foods. X. Dai, M. Sharma, J.-Y. Chen (Eds.). Fungi in Sustainable Food Production (pp. 143-164). Switzerland: Springer. https://doi.org/10.1007/978-3-030-64406-2
  • Elkhateeb, W. A. & Daba, G. M. (2021). Mycotherapy of the good and the tasty medicinal mushrooms Lentinus, Pleurotus, and Tremella. Journal of Pharmaceutics and Pharmacology Research, 4. https://doi.org/10.31579/2693-7247/29
  • Erdem, Ö., Bayram F., Çiftçi, B. & Kemer A. K. (2018). Mutfak şeflerinin yöresel mantarları tanıma ve kullanım durumlarına ilişkin keşifsel bir araştırma. Journal of Tourism and Gastronomy Studies, 6, 225-239. https://doi.org/10.21325/jotags.2018.250
  • Gonzalez, A., Cruz, M., Losoya, C., Nobre, C., Loredo, A., Rodríguez, R., Contrerasa, J. & Belmares, R. (2020). Edible mushrooms as a novel protein source for functional foods. Food & Function, 11, 7400-7414. https://doi.org/10.1039/d0fo01746a
  • Gürgen, A., Yıldız, S. & Yıldız, Ü. C. (2018). Determination of mushroom consumption preferences by using fuzzy analytic hierarcy process. Eurasian Journal of Forest Science, 6, 25-34. https://doi.org/10.31195/ejejfs.433353
  • Isik, H. (2020). Fatty acid contents of three wild edible mushroom species. Chemistry of Natural Compounds, 56. https://doi.org/10.1007/s10600-020-03239-0
  • Işık, H., Bengü, A. Ş., Çınar Yılmaz, H., Yılmaz, N. & Türkekul, İ. (2020). A study on mineral contents and fatty acid profiling of two Rhizopogon species. Acta Biologica Turcica, 33, 237-243.
  • Kaşık, G., Nurullahoğlu, Z. U., Öztürk, C., Öztürk, R., Eroğlu, G., Aktaş, S. & Özcan, M. M. (2020). Oil content and fatty acid compositions of some edible macrofungi. Journal of Agroalimentary Processes and Technologies, 26, 217-222.
  • Kothari, D., Patel, S. & Kim, S. K. (2018). Anticancer and other therapeutic relevance of mushroom polysaccharides: A holistic appraisal. Biomedicine & Pharmacotherapy, 105, 377-394. https://doi.org/10.1016/j.biopha.2018.05.138
  • Kotowski, M. A., Pietras, M. & Łuczaj, Ł. (2019). Extreme levels of mycophilia documented in Mazovia, a region of Poland. Journal of Ethnobiology and Ethnomedicine, 15, 12. https://doi.org/10.1186/s13002-019-0291-6
  • Kumar, H., Bhardwaj, K., Sharma, R., Nepovimova, E., Cruz-Martins, N., Dhanjal, D. S., Singh, R., Chopra, C., Verma, R., Abd-Elsalam, K. A., Tapwal, A., Musilek, K., Kumar, D. & Kuˇca, K. (2021). Potential usage of edible mushrooms and their residues to retrieve valuable supplies for industrial applications. Journal of Fungi, 7, 427. https://doi.org/10.3390/jof7060427
  • Lang, M. (2020). Consumer acceptance of blending plant-based ingredients into traditional meat-based foods: Evidence from the meat-mushroom blend. Food Quality and Preference, 79, 103758. https://doi.org/10.1016/j.foodqual.2019.103758
  • Latorre, J., de-Magistris, T., de Frutos, P., García, B. & Martinez-Peña, F. (2021). Demand for mycotourism products in rural forest areas. A choice model approach. Tourism Recreation Research. https://doi.org/10.1080/02508281.2021.1926749
  • Lovric, M., Da Re, R., Vidale, E., Prokofieva, I., Wong, J., Pettenella, D., Verkerk, P. J. & Mavsar, R. (2020). Nonwood forest products in Europe – A quantitative overview. Forest Policy and Economics, 116, 102175. https://doi.org/10.1016/j.forpol.2020.102175
  • Lovric, M., Da Re, R., Vidale, E., Prokofieva, I., Wong, J., Pettenella, D., Verkerk, P. J. & Mavsar, R. (2021). Collection and consumption of non-wood forest products in Europe. Forestry, 1-14, https://doi.org/10.1093/forestry/cpab018
  • Mingyi, Y., Belwal, T., Devkota, H. P., Li, L. & Luo, Z. (2019). Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review. Trends in Food Science & Technology, 92, 94-110. https://doi.org/10.1016/j.tifs.2019.08.009
  • Podkowa, A., Kryczyk‑Poprawa, A., Opoka, W. & Muszyńska, B. (2021). Culinary–medicinal mushrooms: A review of organic compounds and bioelements with antioxidant activity. European Food Research and Technology, 247, 513-533. https://doi.org/10.1007/s00217-020-03646-1
  • Sande, D., de Oliveira, G. P., e Moura, M. A. F., de Almeida Martins, B., Lima, M. T. N. S. & Takahashi, J. A. (2019). Edible mushrooms as a ubiquitous source of essential fatty acids. Food Research International, 125, 108524. https://doi.org/10.1016/j.foodres.2019.108524
  • Sesli, E., Asan, A. Selçuk, F. (Eds.). (2020). Türkiye Mantarları Listesi (The Checklist of Fungi of Turkey). İstanbul: Ali Nihat Gökyiğit Vakfı.
  • Singhal, S., Rasane, P., Kaur, S., Garba, U., Singh, J., Raj, N. & Gupta, N. (2019). Mushroom cultivation, processing and value-added products: A patent based review. Recent Patents on Food, Nutrition & Agriculture, 10, 3-19. https://doi.org/10.2174/2212798410666180604101353
  • Şahin, A., Kaşık, G., Alkan, S. & Özcan, M. M. (2020). Total phenol, antioxidant activity, fatty acid composition and mineral contents of the species of fungi known as domalan. Journal of Agroalimentary Processes and Technologies, 26, 149-154.
  • Taşkın, H., Süfer, Ö., Attar, Ş. H., Bozok, F., Baktemur, G., Büyükalaca, S. & Kafkas, N. E. (2021). Total phenolics, antioxidant activities and fatty acid profiles of six Morchella species. Journal of Food Science and Technology, 58, 692-700. https://doi.org/10.1007/s13197-020-04583-3
  • Üstün, N. Ş., Pekşen, A., Bulam, S. & Duran, H. (2019). Edible wild herbaceous plants consumed in Giresun province. Acta Biologica Turcica, 32, 84-89.
  • WHO. (2003). Diet, nutrition and the prevention of chronic diseases. World Health Organization Technical Report Series, 916,1-149. Geneva.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Review
Yazarlar

Sanem BULAM> (Sorumlu Yazar)
GİRESUN ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
0000-0001-8069-760X
Türkiye


Nebahat ÜSTÜN>
ONDOKUZ MAYIS ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
0000-0003-2165-9245
Türkiye


Aysun PEKŞEN>
ONDOKUZ MAYIS ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, BAHÇE BİTKİLERİ BÖLÜMÜ
0000-0002-9601-5041
Türkiye

Yayımlanma Tarihi 6 Aralık 2021
Gönderilme Tarihi 4 Ekim 2021
Kabul Tarihi 24 Kasım 2021
Yayınlandığı Sayı Yıl 2021, Cilt 2, Sayı 2

Kaynak Göster

APA Bulam, S. , Üstün, N. & Pekşen, A. (2021). A review on fatty acid profiles of edible wild mushrooms from Turkey . European Food Science and Engineering , 2 (2) , 46-51 . Retrieved from https://dergipark.org.tr/tr/pub/efse/issue/65403/1004443