Avni, S.; Ezove, N.; Hanani, H.; Yadid, I.; Karpovsky, M.; Hayby, H.; Gover, O.; Hadar, Y.; Schwartz, B.; Danay, O.
Olive Mill Waste Enhances α-Glucan Content in the Edible Mushroom Pleurotus eryngii. Int. J. Mol. Sci. 2017, 18, 1564.
https://doi.org/10.3390/ijms18071564
AMA Style
Avni S, Ezove N, Hanani H, Yadid I, Karpovsky M, Hayby H, Gover O, Hadar Y, Schwartz B, Danay O.
Olive Mill Waste Enhances α-Glucan Content in the Edible Mushroom Pleurotus eryngii. International Journal of Molecular Sciences. 2017; 18(7):1564.
https://doi.org/10.3390/ijms18071564
Chicago/Turabian Style
Avni, Sharon, Nirit Ezove, Hilla Hanani, Itamar Yadid, Michal Karpovsky, Hilla Hayby, Ofer Gover, Yitzhak Hadar, Betty Schwartz, and Ofer Danay.
2017. "Olive Mill Waste Enhances α-Glucan Content in the Edible Mushroom Pleurotus eryngii" International Journal of Molecular Sciences 18, no. 7: 1564.
https://doi.org/10.3390/ijms18071564
APA Style
Avni, S., Ezove, N., Hanani, H., Yadid, I., Karpovsky, M., Hayby, H., Gover, O., Hadar, Y., Schwartz, B., & Danay, O.
(2017). Olive Mill Waste Enhances α-Glucan Content in the Edible Mushroom Pleurotus eryngii. International Journal of Molecular Sciences, 18(7), 1564.
https://doi.org/10.3390/ijms18071564