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Screening of Antioxidant Activity of Mycelia and Culture Liquids of Fungi from Turkey

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dc.contributor.authorCANTÜRK, ZERRİN
dc.contributor.authorÖZTÜRK, NİLGÜN
dc.contributor.authorZerrin Cantürk
dc.contributor.authorNilgün Öztürk
dc.contributor.authorM. K. Babayiğit
dc.contributor.authorS. Yüzüak
dc.contributor.authorMustafa Yamaç
dc.contributor.orcid0000-0001-7709-4285
dc.contributor.orcid0000-0002-7503-0146
dc.contributor.orcid0000-0002-7262-0036
dc.date.accessioned2025-11-13T10:25:48Z
dc.date.issued2021-01-01
dc.identifier.doihttps://doi.org/10.1134/s0026261721010033
dc.identifier.endpage143
dc.identifier.issn0026-2617
dc.identifier.issue1
dc.identifier.openalexW3135988868
dc.identifier.startpage133
dc.identifier.urihttps://hdl.handle.net/11421/4122
dc.identifier.urihttps://doi.org/10.1134/s0026261721010033
dc.identifier.volume90
dc.language.isoen
dc.relation.ispartofMicrobiology
dc.rightsrestrictedAccess
dc.subjectDPPH
dc.subjectABTS
dc.subjectMycelium
dc.subjectFood science
dc.subjectGallic acid
dc.subjectAntioxidant
dc.subjectChemistry
dc.subjectBotany
dc.subjectBiology
dc.subjectBiochemistry
dc.titleScreening of Antioxidant Activity of Mycelia and Culture Liquids of Fungi from Turkey
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5085224535
local.authorid.openalexA5102901692

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