• Corpus ID: 21110106

The Cooking Effect on Two Edible Mushrooms in Anatolia : Fatty Acid Composition , Total Bioactive Compounds , Antioxidant and Anticholinesterase Activities

@inproceedings{ztrk2014TheCE,
  title={The Cooking Effect on Two Edible Mushrooms in Anatolia : Fatty Acid Composition , Total Bioactive Compounds , Antioxidant and Anticholinesterase Activities},
  author={Mehmet {\"O}zt{\"u}rk and G{\"u}lsen Tel and Mehmet Emin Duru},
  year={2014}
}
The effects of baking practices on the fatty acid a n bioactivity of edible mushrooms; namely, Lactarius delicious and Ramaria flava, naturally growing in Anatolia were investigated. Each mushroom species was divided into two parts and one of the parts was baked. Both baked and unbaked materials were extra cted with hexane and methanol, successively. The fatty a cid contents of baked and unbaked extracts of both species were carried out by GC and GC-MS analytical techniq ues. In the unbaked… 

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