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Skrzypczak K, Gustaw K, Jabłońska-Ryś E, Sławińska A, Gustaw W, Winiarczyk S. Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential. Foods. 2020; 9(11):1631. https://doi.org/10.3390/foods9111631

Skrzypczak, Katarzyna, Klaudia Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Waldemar Gustaw, and Stanisław Winiarczyk. 2020. "Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential" Foods 9, no. 11: 1631. https://doi.org/10.3390/foods9111631

Skrzypczak, K., Gustaw, K., Jabłońska-Ryś, E., Sławińska, A., Gustaw, W., & Winiarczyk, S. (2020). Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential. Foods, 9(11), 1631. https://doi.org/10.3390/foods9111631