Budzyńska, S.; Siwulski, M.; Gąsecka, M.; Magdziak, Z.; Kalač, P.; Niedzielski, P.; Mleczek, M.
Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood. Molecules 2022, 27, 2328.
https://doi.org/10.3390/molecules27072328
AMA Style
Budzyńska S, Siwulski M, Gąsecka M, Magdziak Z, Kalač P, Niedzielski P, Mleczek M.
Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood. Molecules. 2022; 27(7):2328.
https://doi.org/10.3390/molecules27072328
Chicago/Turabian Style
Budzyńska, Sylwia, Marek Siwulski, Monika Gąsecka, Zuzanna Magdziak, Pavel Kalač, Przemysław Niedzielski, and Mirosław Mleczek.
2022. "Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood" Molecules 27, no. 7: 2328.
https://doi.org/10.3390/molecules27072328
APA Style
Budzyńska, S., Siwulski, M., Gąsecka, M., Magdziak, Z., Kalač, P., Niedzielski, P., & Mleczek, M.
(2022). Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood. Molecules, 27(7), 2328.
https://doi.org/10.3390/molecules27072328