APA (7th ed.) Citation

Stępniewska, S., Salamon, A., Cacak-Pietrzak, G., Piecyk, M., & Kowalska, H. The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread. MDPI AG.

Chicago Style (17th ed.) Citation

Stępniewska, Sylwia, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk, and Hanna Kowalska. The Impact of Oyster Mushrooms (<i>Pleurotus Ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread. MDPI AG.

MLA (9th ed.) Citation

Stępniewska, Sylwia, et al. The Impact of Oyster Mushrooms (<i>Pleurotus Ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread. MDPI AG.