In vitro antioxidant, anticholinesterase and antimicrobial activity studies on three Agaricus species with fatty acid compositions and iron contents: A comparative study on the three most edible mushrooms

查看全文 作　　者：Mehmet;?ztürk;Mehmet;Emin;Duru;?eyda;Kivrak;Nazime;Mercan-Do?an;Aziz;Türkoglu;Mehmet;Ali;?zler 出　　处：《Food and Chemical Toxicology》索引2011年第6期,共0页