Kiss, A.; Grünvald, P.; Ladányi, M.; Papp, V.; Papp, I.; Némedi, E.; Mirmazloum, I.
Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties. Foods 2021, 10, 2015.
https://doi.org/10.3390/foods10092015
AMA Style
Kiss A, Grünvald P, Ladányi M, Papp V, Papp I, Némedi E, Mirmazloum I.
Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties. Foods. 2021; 10(9):2015.
https://doi.org/10.3390/foods10092015
Chicago/Turabian Style
Kiss, Attila, Petra Grünvald, Márta Ladányi, Viktor Papp, István Papp, Erzsébet Némedi, and Iman Mirmazloum.
2021. "Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties" Foods 10, no. 9: 2015.
https://doi.org/10.3390/foods10092015
APA Style
Kiss, A., Grünvald, P., Ladányi, M., Papp, V., Papp, I., Némedi, E., & Mirmazloum, I.
(2021). Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties. Foods, 10(9), 2015.
https://doi.org/10.3390/foods10092015