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

Oluwaseun Peter Bamidele

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DOI: 10.3390/molecules31172950
Published: 2026-08-23
Container: Molecules
Publisher: MDPI AG
Open access: unknown

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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 = {Oluwaseun Peter Bamidele},
  year = {2026},
  journal = {Molecules},
  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  - Oluwaseun Peter Bamidele
PY  - 2026
JO  - Molecules
DO  - 10.3390/molecules31172950
UR  - https://doi.org/10.3390/molecules31172950
ER  -

APA

Bamidele, O. P. (2026). Comparative Analysis of Physicochemical Composition and Antioxidant Properties of Three Edible Mushroom Varieties. Molecules. https://doi.org/10.3390/molecules31172950

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crossref · retrieved 2026-09-25T03:45:29.233Z