Jabłońska-Ryś, E., Sławińska, A., & Szwajgier, D. (2016). Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms. Food Sci Biotechnol.
シカゴスタイル引用形Jabłońska-Ryś, Ewa, Aneta Sławińska, , Dominik Szwajgier. "Effect of Lactic Acid Fermentation On Antioxidant Properties and Phenolic Acid Contents of Oyster (Pleurotus Ostreatus) and Chanterelle (Cantharellus Cibarius) Mushrooms." Food Sci Biotechnol 2016.
MLA引用形式Jabłońska-Ryś, Ewa, Aneta Sławińska, , Dominik Szwajgier. "Effect of Lactic Acid Fermentation On Antioxidant Properties and Phenolic Acid Contents of Oyster (Pleurotus Ostreatus) and Chanterelle (Cantharellus Cibarius) Mushrooms." Food Sci Biotechnol 2016.