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dc.contributor.authorYamaç, Mustafa
dc.contributor.authorYıldız, Dilek
dc.contributor.authorSarıkürkçü, Cengiz
dc.contributor.authorÇelikkollu, Mustafa
dc.contributor.authorSolak, Mehmet Halil
dc.date.accessioned2020-11-20T16:37:54Z
dc.date.available2020-11-20T16:37:54Z
dc.date.issued2007
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2006.07.041
dc.identifier.urihttps://hdl.handle.net/20.500.12809/5131
dc.descriptionWOS: 000245596900002en_US
dc.description.abstractEight trace elements (Pb, Cd, Zn, Fe Mn, Cu, Cr and Ni) in 15 different wild-growing edible mushroom species collected from Eskisehir, Turkey were determined. The highest Pb, Fe, Mn and Cu concentrations were 11.72, 11460, 480 and 144.2 mg/kg (dry weight basis), respectively. All of these highest metal concentrations were determined in Lepista nuda. Cadmium and chromium were determined at the highest concentrations in Gymnopus dryophilus, 3.24 and 73.8 mg/kg, respectively. The highest zinc and nickel content were observed in Tricholoma equestre and Coprinus comatus as 173.8 and 58.60 mg/kg dry matter, respectively. Mushrooms species determined as important metal accumulators were L. nuda, G. dryophilus, T. equestre and C. comatus, in this study. Heavy metal contents of all analysed mushrooms were generally higher than previously reported in the literature. (c) 2006 Elsevier Ltd. All rights reserved.en_US
dc.item-language.isoengen_US
dc.publisherElsevier Sci Ltden_US
dc.item-rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjecttrace metalsen_US
dc.subjectmushroomen_US
dc.subjectBasidiomycetesen_US
dc.subjectEskisehiren_US
dc.subjectTurkeyen_US
dc.titleHeavy metals in some edible mushrooms from the Central Anatolia, Turkeyen_US
dc.item-typearticleen_US
dc.contributor.departmentMÜ, Fen Fakültesi, Kimya Bölümüen_US
dc.contributor.institutionauthorYıldız, Dilek
dc.contributor.institutionauthorSarıkürkçü, Cengiz
dc.contributor.institutionauthorÇelikkollu, Mustafa
dc.contributor.institutionauthorSolak, Mehmet Halil
dc.identifier.doi10.1016/j.foodchem.2006.07.041
dc.identifier.volume103en_US
dc.identifier.issue2en_US
dc.identifier.startpage263en_US
dc.identifier.endpage267en_US
dc.relation.journalFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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