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Evaluation of the antioxidant activity of four edible mushrooms from the Central Anatolia, Eskisehir – Turkey: Lactarius deterrimus, Suillus collitinus, Boletus edulis, Xerocomus chrysenteron

Food ChemistryFood Bioactive CompoundEdible MushroomsFood MycologyCentral AnatoliaAntioxidant ActivityPhytochemicalFood ToxicologyHealth Sciences