Chemical Composition, Antimicrobial and Antioxidant Activities of Lactifluus vellereus
Ş. Canpolat, E. Y. Canpolat & C. İslek · Asian Journal of Biology · 2024
The consumption of cultivated or wild mushrooms has increased significantly in recent years This is because of their beneficial features, particularly their nutritional value and antioxidant capacity. Vitamins, fiber, protein, amino acids, and phenolic compounds are all abundant...
Open access
Research Article
10.9734/ajob/2024/v20i12460