Szydłowska-Tutaj, M.; Szymanowska, U.; Tutaj, K.; Domagała, D.; Złotek, U.
The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta. Antioxidants 2023, 12, 738.
https://doi.org/10.3390/antiox12030738
AMA Style
Szydłowska-Tutaj M, Szymanowska U, Tutaj K, Domagała D, Złotek U.
The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta. Antioxidants. 2023; 12(3):738.
https://doi.org/10.3390/antiox12030738
Chicago/Turabian Style
Szydłowska-Tutaj, Magdalena, Urszula Szymanowska, Krzysztof Tutaj, Dorota Domagała, and Urszula Złotek.
2023. "The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta" Antioxidants 12, no. 3: 738.
https://doi.org/10.3390/antiox12030738
APA Style
Szydłowska-Tutaj, M., Szymanowska, U., Tutaj, K., Domagała, D., & Złotek, U.
(2023). The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta. Antioxidants, 12(3), 738.
https://doi.org/10.3390/antiox12030738
