Article Versions Notes

Bartkiene E, Zarovaite P, Starkute V, Mockus E, Zokaityte E, Zokaityte G, Rocha JM, Ruibys R, Klupsaite D. Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation. Foods. 2023; 12(13):2441. https://doi.org/10.3390/foods12132441

Bartkiene, Elena, Paulina Zarovaite, Vytaute Starkute, Ernestas Mockus, Egle Zokaityte, Gintare Zokaityte, João Miguel Rocha, Romas Ruibys, and Dovile Klupsaite. 2023. "Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation" Foods 12, no. 13: 2441. https://doi.org/10.3390/foods12132441

Bartkiene, E., Zarovaite, P., Starkute, V., Mockus, E., Zokaityte, E., Zokaityte, G., Rocha, J. M., Ruibys, R., & Klupsaite, D. (2023). Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation. Foods, 12(13), 2441. https://doi.org/10.3390/foods12132441