Ekin, S. Et Al. 2025. Comparison of Xanthine Oxidase Inhibitory Activities and Phenolic, Fatty Acid, Element, and Vitamin Levels of Four Mushroom Species. Food Science and Nutrition , vol.13, no.4 .

Ekin, S., Bayramoglu Akkoyun, M., Bakir, A., Akçay, M. E., & Ekin, E. C., (2025). Comparison of Xanthine Oxidase Inhibitory Activities and Phenolic, Fatty Acid, Element, and Vitamin Levels of Four Mushroom Species. Food Science and Nutrition , vol.13, no.4.

Ekin, Suat Et Al. "Comparison of Xanthine Oxidase Inhibitory Activities and Phenolic, Fatty Acid, Element, and Vitamin Levels of Four Mushroom Species," Food Science and Nutrition , vol.13, no.4, 2025

Ekin, Suat Et Al. "Comparison of Xanthine Oxidase Inhibitory Activities and Phenolic, Fatty Acid, Element, and Vitamin Levels of Four Mushroom Species." Food Science and Nutrition , vol.13, no.4, 2025

Ekin, S. Et Al. (2025) . "Comparison of Xanthine Oxidase Inhibitory Activities and Phenolic, Fatty Acid, Element, and Vitamin Levels of Four Mushroom Species." Food Science and Nutrition , vol.13, no.4.

@article{article, author={Suat Ekin Et Al. }, title={Comparison of Xanthine Oxidase Inhibitory Activities and Phenolic, Fatty Acid, Element, and Vitamin Levels of Four Mushroom Species}, journal={Food Science and Nutrition}, year=2025}