Pessoa, V.A.; Chevreuil, L.R.; Nunes, R.R.; Pereira, D.B.; Lima-Silva, G.; Soares, L.B.d.N.; Vasconcelos, A.d.S.; Oliveira-Junior, S.D.d.; Martínez-Burgos, W.J.; Sales-Campos, C.
Impact of Submerged Fermentation Parameters on Proteins Extracted from Ganoderma sichuanense and Their Antioxidant Potential. Microorganisms 2026, 14, 133.
https://doi.org/10.3390/microorganisms14010133
AMA Style
Pessoa VA, Chevreuil LR, Nunes RR, Pereira DB, Lima-Silva G, Soares LBdN, Vasconcelos AdS, Oliveira-Junior SDd, Martínez-Burgos WJ, Sales-Campos C.
Impact of Submerged Fermentation Parameters on Proteins Extracted from Ganoderma sichuanense and Their Antioxidant Potential. Microorganisms. 2026; 14(1):133.
https://doi.org/10.3390/microorganisms14010133
Chicago/Turabian Style
Pessoa, Vítor Alves, Larissa Ramos Chevreuil, Roziane Rodrigues Nunes, Daiane Barão Pereira, Giovanna Lima-Silva, Larissa Batista do Nascimento Soares, Aldenora dos Santos Vasconcelos, Sérgio Dantas de Oliveira-Junior, Walter J. Martínez-Burgos, and Ceci Sales-Campos.
2026. "Impact of Submerged Fermentation Parameters on Proteins Extracted from Ganoderma sichuanense and Their Antioxidant Potential" Microorganisms 14, no. 1: 133.
https://doi.org/10.3390/microorganisms14010133
APA Style
Pessoa, V. A., Chevreuil, L. R., Nunes, R. R., Pereira, D. B., Lima-Silva, G., Soares, L. B. d. N., Vasconcelos, A. d. S., Oliveira-Junior, S. D. d., Martínez-Burgos, W. J., & Sales-Campos, C.
(2026). Impact of Submerged Fermentation Parameters on Proteins Extracted from Ganoderma sichuanense and Their Antioxidant Potential. Microorganisms, 14(1), 133.
https://doi.org/10.3390/microorganisms14010133
