Food Value and Safety Status of Raw (Unfermented) and Fermented Higher Basidiomycetes, Lenzites quercina (L) P. Karsten

MLA

Bamidele Juliet Akinyele, et al. “Food Value and Safety Status of Raw (Unfermented) and Fermented Higher Basidiomycetes, Lenzites Quercina (L) P. Karsten.” Preventive Nutrition and Food Science, vol. 23, Sept. 2018, pp. 228–34. EBSCOhost, https://doi.org/10.3746/pnf.2018.23.3.228.

APA

Bamidele Juliet Akinyele, Victor Olusegun Oyetayo, Maria Catarina Megumi Kasuya, Clement Olusola Ogidi, & Camilo Amaro de Carvalho. (2018). Food Value and Safety Status of Raw (Unfermented) and Fermented Higher Basidiomycetes, Lenzites quercina (L) P. Karsten. Preventive Nutrition and Food Science, 23, 228–234. https://doi.org/10.3746/pnf.2018.23.3.228

Chicago

Bamidele Juliet Akinyele, Victor Olusegun Oyetayo, Maria Catarina Megumi Kasuya, Clement Olusola Ogidi, and Camilo Amaro de Carvalho. 2018. “Food Value and Safety Status of Raw (Unfermented) and Fermented Higher Basidiomycetes, Lenzites Quercina (L) P. Karsten.” Preventive Nutrition and Food Science 23 (September): 228–34. doi:10.3746/pnf.2018.23.3.228.