Comparative Analysis of Physicochemical Composition and Antioxidant Properties of Three Edible Mushroom Varieties.

Bamidele OP

DOI: 10.3390/molecules31172950
Published: 2026 Aug 23
Container: Molecules (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/molecules31172950,
  title = {Comparative Analysis of Physicochemical Composition and Antioxidant Properties of Three Edible Mushroom Varieties.},
  author = {Bamidele OP},
  year = {2026},
  journal = {Molecules (Basel, Switzerland)},
  doi = {10.3390/molecules31172950},
  url = {https://doi.org/10.3390/molecules31172950}
}

RIS

TY  - JOUR
TI  - Comparative Analysis of Physicochemical Composition and Antioxidant Properties of Three Edible Mushroom Varieties.
AU  - Bamidele OP
PY  - 2026
JO  - Molecules (Basel, Switzerland)
DO  - 10.3390/molecules31172950
UR  - https://doi.org/10.3390/molecules31172950
ER  -

APA

OP, B. (2026). Comparative Analysis of Physicochemical Composition and Antioxidant Properties of Three Edible Mushroom Varieties.. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules31172950

Source records

pubmed · retrieved 2026-11-10T07:51:51.570Z