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