Moghaddam, M.; Ghobad-Nejhad, M.; Stegemann, T.; Çiçek, S.S.; Zidorn, C.; Javanmard, M.
Nutritional Composition and Odor-Contributing Volatile Compounds of the Edible Mushroom Cantharellus alborufescens. Molecules 2023, 28, 7516.
https://doi.org/10.3390/molecules28227516
AMA Style
Moghaddam M, Ghobad-Nejhad M, Stegemann T, Çiçek SS, Zidorn C, Javanmard M.
Nutritional Composition and Odor-Contributing Volatile Compounds of the Edible Mushroom Cantharellus alborufescens. Molecules. 2023; 28(22):7516.
https://doi.org/10.3390/molecules28227516
Chicago/Turabian Style
Moghaddam, Mohaddeseh, Masoomeh Ghobad-Nejhad, Thomas Stegemann, Serhat Sezai Çiçek, Christian Zidorn, and Majid Javanmard.
2023. "Nutritional Composition and Odor-Contributing Volatile Compounds of the Edible Mushroom Cantharellus alborufescens" Molecules 28, no. 22: 7516.
https://doi.org/10.3390/molecules28227516
APA Style
Moghaddam, M., Ghobad-Nejhad, M., Stegemann, T., Çiçek, S. S., Zidorn, C., & Javanmard, M.
(2023). Nutritional Composition and Odor-Contributing Volatile Compounds of the Edible Mushroom Cantharellus alborufescens. Molecules, 28(22), 7516.
https://doi.org/10.3390/molecules28227516