Zhang, A.; He, W.; Han, Y.; Zheng, A.; Chen, Z.; Meng, K.; Yang, P.; Liu, G.
Cooperative Fermentation Using Multiple Microorganisms and Enzymes Potentially Enhances the Nutritional Value of Spent Mushroom Substrate. Agriculture 2024, 14, 629.
https://doi.org/10.3390/agriculture14040629
AMA Style
Zhang A, He W, Han Y, Zheng A, Chen Z, Meng K, Yang P, Liu G.
Cooperative Fermentation Using Multiple Microorganisms and Enzymes Potentially Enhances the Nutritional Value of Spent Mushroom Substrate. Agriculture. 2024; 14(4):629.
https://doi.org/10.3390/agriculture14040629
Chicago/Turabian Style
Zhang, Anrong, Weizhao He, Yunsheng Han, Aijuan Zheng, Zhimin Chen, Kun Meng, Peilong Yang, and Guohua Liu.
2024. "Cooperative Fermentation Using Multiple Microorganisms and Enzymes Potentially Enhances the Nutritional Value of Spent Mushroom Substrate" Agriculture 14, no. 4: 629.
https://doi.org/10.3390/agriculture14040629
APA Style
Zhang, A., He, W., Han, Y., Zheng, A., Chen, Z., Meng, K., Yang, P., & Liu, G.
(2024). Cooperative Fermentation Using Multiple Microorganisms and Enzymes Potentially Enhances the Nutritional Value of Spent Mushroom Substrate. Agriculture, 14(4), 629.
https://doi.org/10.3390/agriculture14040629
