El-Ramady, H.; Abdalla, N.; Fawzy, Z.; Badgar, K.; Llanaj, X.; Törős, G.; Hajdú, P.; Eid, Y.; Prokisch, J.
Green Biotechnology of Oyster Mushroom (Pleurotus ostreatus L.): A Sustainable Strategy for Myco-Remediation and Bio-Fermentation. Sustainability 2022, 14, 3667.
https://doi.org/10.3390/su14063667
AMA Style
El-Ramady H, Abdalla N, Fawzy Z, Badgar K, Llanaj X, Törős G, Hajdú P, Eid Y, Prokisch J.
Green Biotechnology of Oyster Mushroom (Pleurotus ostreatus L.): A Sustainable Strategy for Myco-Remediation and Bio-Fermentation. Sustainability. 2022; 14(6):3667.
https://doi.org/10.3390/su14063667
Chicago/Turabian Style
El-Ramady, Hassan, Neama Abdalla, Zakaria Fawzy, Khandsuren Badgar, Xhensila Llanaj, Gréta Törős, Peter Hajdú, Yahya Eid, and József Prokisch.
2022. "Green Biotechnology of Oyster Mushroom (Pleurotus ostreatus L.): A Sustainable Strategy for Myco-Remediation and Bio-Fermentation" Sustainability 14, no. 6: 3667.
https://doi.org/10.3390/su14063667
APA Style
El-Ramady, H., Abdalla, N., Fawzy, Z., Badgar, K., Llanaj, X., Törős, G., Hajdú, P., Eid, Y., & Prokisch, J.
(2022). Green Biotechnology of Oyster Mushroom (Pleurotus ostreatus L.): A Sustainable Strategy for Myco-Remediation and Bio-Fermentation. Sustainability, 14(6), 3667.
https://doi.org/10.3390/su14063667
