Cite
Nutritive and bioactive components in rice fermented with the edible mushroom Pleurotus eryngii.
MLA
Bao, Li, et al. “Nutritive and Bioactive Components in Rice Fermented with the Edible Mushroom Pleurotus Eryngii.” Mycology: An International Journal on Fungal Biology, vol. 4, no. 2, June 2013, pp. 96–102. EBSCOhost, https://doi.org/10.1080/21501203.2013.816386.
APA
Bao, L., Li, Y., Wang, Q., Han, J., Yang, X., Li, H., Wang, S., Wen, H., Li, S., & Liu, H. (2013). Nutritive and bioactive components in rice fermented with the edible mushroom Pleurotus eryngii. Mycology: An International Journal on Fungal Biology, 4(2), 96–102. https://doi.org/10.1080/21501203.2013.816386
Chicago
Bao, Li, Yongxia Li, Quanxin Wang, Junjie Han, Xiaoli Yang, Heran Li, Shaojuan Wang, Huaan Wen, Shaojie Li, and Hongwei Liu. 2013. “Nutritive and Bioactive Components in Rice Fermented with the Edible Mushroom Pleurotus Eryngii.” Mycology: An International Journal on Fungal Biology 4 (2): 96–102. doi:10.1080/21501203.2013.816386.