APA (7th ed.) Citation

Kenesei, G., Boylu-Kovács, M., Gashi, A., Mednyánszky, Z., Takács, K., & Simon-Sarkadi, L. (2025). Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom. Applied Sciences (2076-3417), 15(7), 3509. https://doi.org/10.3390/app15073509

Chicago Style (17th ed.) Citation

Kenesei, György, Meltem Boylu-Kovács, Albert Gashi, Zsuzsanna Mednyánszky, Krisztina Takács, and Livia Simon-Sarkadi. "Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom." Applied Sciences (2076-3417) 15, no. 7 (2025): 3509. https://doi.org/10.3390/app15073509.

MLA (9th ed.) Citation

Kenesei, György, et al. "Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom." Applied Sciences (2076-3417), vol. 15, no. 7, 2025, p. 3509, https://doi.org/10.3390/app15073509.