Petraglia, T.; Latronico, T.; Fanigliulo, A.; Crescenzi, A.; Liuzzi, G.M.; Rossano, R.
Antioxidant Activity of Polysaccharides from the Edible Mushroom Pleurotus eryngii. Molecules 2023, 28, 2176.
https://doi.org/10.3390/molecules28052176
AMA Style
Petraglia T, Latronico T, Fanigliulo A, Crescenzi A, Liuzzi GM, Rossano R.
Antioxidant Activity of Polysaccharides from the Edible Mushroom Pleurotus eryngii. Molecules. 2023; 28(5):2176.
https://doi.org/10.3390/molecules28052176
Chicago/Turabian Style
Petraglia, Tania, Tiziana Latronico, Angela Fanigliulo, Aniello Crescenzi, Grazia Maria Liuzzi, and Rocco Rossano.
2023. "Antioxidant Activity of Polysaccharides from the Edible Mushroom Pleurotus eryngii" Molecules 28, no. 5: 2176.
https://doi.org/10.3390/molecules28052176
APA Style
Petraglia, T., Latronico, T., Fanigliulo, A., Crescenzi, A., Liuzzi, G. M., & Rossano, R.
(2023). Antioxidant Activity of Polysaccharides from the Edible Mushroom Pleurotus eryngii. Molecules, 28(5), 2176.
https://doi.org/10.3390/molecules28052176