Kenesei, G.; Boylu-Kovács, M.; Gashi, A.; Mednyánszky, Z.; Takács, K.; Simon-Sarkadi, L.
Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom. Appl. Sci. 2025, 15, 3509.
https://doi.org/10.3390/app15073509
AMA Style
Kenesei G, Boylu-Kovács M, Gashi A, Mednyánszky Z, Takács K, Simon-Sarkadi L.
Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom. Applied Sciences. 2025; 15(7):3509.
https://doi.org/10.3390/app15073509
Chicago/Turabian Style
Kenesei, György, Meltem Boylu-Kovács, Albert Gashi, Zsuzsanna Mednyánszky, Krisztina Takács, and Livia Simon-Sarkadi.
2025. "Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom" Applied Sciences 15, no. 7: 3509.
https://doi.org/10.3390/app15073509
APA Style
Kenesei, G., Boylu-Kovács, M., Gashi, A., Mednyánszky, Z., Takács, K., & Simon-Sarkadi, L.
(2025). Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom. Applied Sciences, 15(7), 3509.
https://doi.org/10.3390/app15073509
