![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Munzuroglu O. Karatas F. Geckil H.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.83, Iss.2, 2003-11, pp. : 205-212
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By Aydin Cevat Ozcan Mehmet Musa Gumus Tuncay
International Journal of Food Sciences and Nutrition, Vol. 60, Iss. 5, 2009-03 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Sterol and vitamin D 2 contents in some wild and cultivated mushrooms
By Mattila P. Lampi A.-M. Ronkainen R. Toivo J. Piironen V.
Food Chemistry, Vol. 76, Iss. 3, 2002-03 ,pp. :