Article Versions Notes

Adamczyk P, Komaniecka I, Siwulski M, Wlizło K, Junka A, Nowak A, Kowalczyk D, Waśko A, Lisiecka J, Grzymajło M, et al. (1→3)-α-d-Glucan from the Pink Oyster Mushroom (Pleurotus djamor): Structural Features. Foods. 2025; 14(7):1272. https://doi.org/10.3390/foods14071272

Adamczyk, Paulina, Iwona Komaniecka, Marek Siwulski, Kamila Wlizło, Adam Junka, Artur Nowak, Dariusz Kowalczyk, Adam Waśko, Jolanta Lisiecka, Michał Grzymajło, and et al. 2025. "(1→3)-α-d-Glucan from the Pink Oyster Mushroom (Pleurotus djamor): Structural Features" Foods 14, no. 7: 1272. https://doi.org/10.3390/foods14071272

Adamczyk, P., Komaniecka, I., Siwulski, M., Wlizło, K., Junka, A., Nowak, A., Kowalczyk, D., Waśko, A., Lisiecka, J., Grzymajło, M., & Wiater, A. (2025). (1→3)-α-d-Glucan from the Pink Oyster Mushroom (Pleurotus djamor): Structural Features. Foods, 14(7), 1272. https://doi.org/10.3390/foods14071272