Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 4, 2011, Pages 328-335

  Ayaz, Faiak A ^a,b   Chuang, Luther T ^a   Torun, Halya ^a   Colak, Ahmet ^b   Seslia, Ertuarul ^b   Presley, Jack ^c   Smith, Barrett R ^c   Glew, Robert H ^d  

^a YUANPEI UNIVERSITY   (Taiwan)

^b KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

^c UNIVERSITY OF CALIFORNIA   (United States)

^d UNIVERSITY OF NEW MEXICO SCHOOL OF MEDICINE   (United States)

Author keywords

linoleic acid; minerals; Mushrooms; nutrients; Turkey

Indexed keywords

AMINO ACID; FATTY ACID;

AGARICALES; ARTICLE; BLACK SEA; CHEMISTRY; CLASSIFICATION; FAT INTAKE; HUMAN; NUTRITIONAL VALUE; PROTEIN INTAKE; SPECIES DIFFERENCE; TURKEY (REPUBLIC);

AGARICALES; AMINO ACIDS; BLACK SEA; DIETARY FATS; DIETARY PROTEINS; FATTY ACIDS; HUMANS; NUTRITIVE VALUE; SPECIES SPECIFICITY; TURKEY;

AGARICUS; AGARICUS ARVENSIS; BASIDIOMYCOTA; CRATERELLUS TUBAEFORMIS;

EID: 79955051355     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.533160     Document Type: Article

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