Schill, S.;                     Stessl, B.;                     Meier, N.;                     Tichy, A.;                     Wagner, M.;                     Ludewig, M.    
        Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage. Foods 2021, 10, 816.
    https://doi.org/10.3390/foods10040816
    AMA Style
    
                                Schill S,                                 Stessl B,                                 Meier N,                                 Tichy A,                                 Wagner M,                                 Ludewig M.        
                Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage. Foods. 2021; 10(4):816.
        https://doi.org/10.3390/foods10040816
    
    Chicago/Turabian Style
    
                                Schill, Simone,                                 Beatrix Stessl,                                 Nadia Meier,                                 Alexander Tichy,                                 Martin Wagner,                                 and Martina Ludewig.        
                2021. "Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage" Foods 10, no. 4: 816.
        https://doi.org/10.3390/foods10040816
    
    APA Style
    
                                Schill, S.,                                 Stessl, B.,                                 Meier, N.,                                 Tichy, A.,                                 Wagner, M.,                                 & Ludewig, M.        
        
        (2021). Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage. Foods, 10(4), 816.
        https://doi.org/10.3390/foods10040816