Tokarczyk, G.; Felisiak, K.; Adamska, I.; Przybylska, S.; Hrebień-Filisińska, A.; Biernacka, P.; Bienkiewicz, G.; Tabaszewska, M.; Bernaś, E.; Arroyos, E.L.
Impact of Drying Methods on β-Glucan Retention and Lipid Stability in Oyster Mushroom (Pleurotus ostreatus) Enriched Carp (Cyprinus carpio, L.) Fish Burgers. Molecules 2025, 30, 4649.
https://doi.org/10.3390/molecules30234649
AMA Style
Tokarczyk G, Felisiak K, Adamska I, Przybylska S, Hrebień-Filisińska A, Biernacka P, Bienkiewicz G, Tabaszewska M, Bernaś E, Arroyos EL.
Impact of Drying Methods on β-Glucan Retention and Lipid Stability in Oyster Mushroom (Pleurotus ostreatus) Enriched Carp (Cyprinus carpio, L.) Fish Burgers. Molecules. 2025; 30(23):4649.
https://doi.org/10.3390/molecules30234649
Chicago/Turabian Style
Tokarczyk, Grzegorz, Katarzyna Felisiak, Iwona Adamska, Sylwia Przybylska, Agnieszka Hrebień-Filisińska, Patrycja Biernacka, Grzegorz Bienkiewicz, Małgorzata Tabaszewska, Emilia Bernaś, and Eire López Arroyos.
2025. "Impact of Drying Methods on β-Glucan Retention and Lipid Stability in Oyster Mushroom (Pleurotus ostreatus) Enriched Carp (Cyprinus carpio, L.) Fish Burgers" Molecules 30, no. 23: 4649.
https://doi.org/10.3390/molecules30234649
APA Style
Tokarczyk, G., Felisiak, K., Adamska, I., Przybylska, S., Hrebień-Filisińska, A., Biernacka, P., Bienkiewicz, G., Tabaszewska, M., Bernaś, E., & Arroyos, E. L.
(2025). Impact of Drying Methods on β-Glucan Retention and Lipid Stability in Oyster Mushroom (Pleurotus ostreatus) Enriched Carp (Cyprinus carpio, L.) Fish Burgers. Molecules, 30(23), 4649.
https://doi.org/10.3390/molecules30234649
