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Journal: J. Fungi, 2022
Volume: 8
Number: 893
893
Article:
Effects of Five Filamentous Fungi Used in Food Processes on In Vitro and In Vivo Gut Inflammation
Authors:
by
Maxime Poirier, Cindy Hugot, Madeleine Spatz, Gregory Da Costa, Alexia Lapiere, Chloé Michaudel, Camille Danne, Valérie Martin, Philippe Langella, Marie-Laure Michel, Harry Sokol, Patrick Boyaval and Mathias L. Richard
Link:
https://www.mdpi.com/2309-608X/8/9/893
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Cite
Poirier, M.; Hugot, C.; Spatz, M.; Da Costa, G.; Lapiere, A.; Michaudel, C.; Danne, C.; Martin, V.; Langella, P.; Michel, M.-L.; et al. Effects of Five Filamentous Fungi Used in Food Processes on In Vitro and In Vivo Gut Inflammation. J. Fungi 2022, 8, 893. https://doi.org/10.3390/jof8090893
Poirier M, Hugot C, Spatz M, Da Costa G, Lapiere A, Michaudel C, Danne C, Martin V, Langella P, Michel M-L, et al. Effects of Five Filamentous Fungi Used in Food Processes on In Vitro and In Vivo Gut Inflammation. Journal of Fungi. 2022; 8(9):893. https://doi.org/10.3390/jof8090893
Chicago/Turabian StylePoirier, Maxime, Cindy Hugot, Madeleine Spatz, Gregory Da Costa, Alexia Lapiere, Chloé Michaudel, Camille Danne, Valérie Martin, Philippe Langella, Marie-Laure Michel, and et al. 2022. "Effects of Five Filamentous Fungi Used in Food Processes on In Vitro and In Vivo Gut Inflammation" Journal of Fungi 8, no. 9: 893. https://doi.org/10.3390/jof8090893
APA StylePoirier, M., Hugot, C., Spatz, M., Da Costa, G., Lapiere, A., Michaudel, C., Danne, C., Martin, V., Langella, P., Michel, M.-L., Sokol, H., Boyaval, P., & Richard, M. L. (2022). Effects of Five Filamentous Fungi Used in Food Processes on In Vitro and In Vivo Gut Inflammation. Journal of Fungi, 8(9), 893. https://doi.org/10.3390/jof8090893
