Bolesławska, I.; Górna, I.; Sobota, M.; Bolesławska-Król, N.; Przysławski, J.; Szymański, M.
Wild Mushrooms as a Source of Bioactive Compounds and Their Antioxidant Properties—Preliminary Studies. Foods 2024, 13, 2612.
https://doi.org/10.3390/foods13162612
AMA Style
Bolesławska I, Górna I, Sobota M, Bolesławska-Król N, Przysławski J, Szymański M.
Wild Mushrooms as a Source of Bioactive Compounds and Their Antioxidant Properties—Preliminary Studies. Foods. 2024; 13(16):2612.
https://doi.org/10.3390/foods13162612
Chicago/Turabian Style
Bolesławska, Izabela, Ilona Górna, Marta Sobota, Natasza Bolesławska-Król, Juliusz Przysławski, and Marcin Szymański.
2024. "Wild Mushrooms as a Source of Bioactive Compounds and Their Antioxidant Properties—Preliminary Studies" Foods 13, no. 16: 2612.
https://doi.org/10.3390/foods13162612
APA Style
Bolesławska, I., Górna, I., Sobota, M., Bolesławska-Król, N., Przysławski, J., & Szymański, M.
(2024). Wild Mushrooms as a Source of Bioactive Compounds and Their Antioxidant Properties—Preliminary Studies. Foods, 13(16), 2612.
https://doi.org/10.3390/foods13162612