A comparative study of physicochemical and functional properties of pickled mushrooms subjected to conventional and modern pretreatment methods.

Altintaş B, Türker ST, Bayram M

DOI: 10.1590/0001-3765202620251255
Published: 2026
Container: Anais da Academia Brasileira de Ciencias
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1590/0001-3765202620251255,
  title = {A comparative study of physicochemical and functional properties of pickled mushrooms subjected to conventional and modern pretreatment methods.},
  author = {Altintaş B and Türker ST and Bayram M},
  year = {2026},
  journal = {Anais da Academia Brasileira de Ciencias},
  doi = {10.1590/0001-3765202620251255},
  url = {https://doi.org/10.1590/0001-3765202620251255}
}

RIS

TY  - JOUR
TI  - A comparative study of physicochemical and functional properties of pickled mushrooms subjected to conventional and modern pretreatment methods.
AU  - Altintaş B
AU  - Türker ST
AU  - Bayram M
PY  - 2026
JO  - Anais da Academia Brasileira de Ciencias
DO  - 10.1590/0001-3765202620251255
UR  - https://doi.org/10.1590/0001-3765202620251255
ER  -

APA

B, A., ST, T., & M, B. (2026). A comparative study of physicochemical and functional properties of pickled mushrooms subjected to conventional and modern pretreatment methods.. Anais da Academia Brasileira de Ciencias. https://doi.org/10.1590/0001-3765202620251255

Source records

pubmed · retrieved 2026-09-26T04:06:27.626Z