Petraglia, T.; Latronico, T.; Liuzzi, G.M.; Fanigliulo, A.; Crescenzi, A.; Rossano, R.
Edible Mushrooms as Source of Fibrin(ogen)olytic Enzymes: Comparison between Four Cultivated Species. Molecules 2022, 27, 8145.
https://doi.org/10.3390/molecules27238145
AMA Style
Petraglia T, Latronico T, Liuzzi GM, Fanigliulo A, Crescenzi A, Rossano R.
Edible Mushrooms as Source of Fibrin(ogen)olytic Enzymes: Comparison between Four Cultivated Species. Molecules. 2022; 27(23):8145.
https://doi.org/10.3390/molecules27238145
Chicago/Turabian Style
Petraglia, Tania, Tiziana Latronico, Grazia Maria Liuzzi, Angela Fanigliulo, Aniello Crescenzi, and Rocco Rossano.
2022. "Edible Mushrooms as Source of Fibrin(ogen)olytic Enzymes: Comparison between Four Cultivated Species" Molecules 27, no. 23: 8145.
https://doi.org/10.3390/molecules27238145
APA Style
Petraglia, T., Latronico, T., Liuzzi, G. M., Fanigliulo, A., Crescenzi, A., & Rossano, R.
(2022). Edible Mushrooms as Source of Fibrin(ogen)olytic Enzymes: Comparison between Four Cultivated Species. Molecules, 27(23), 8145.
https://doi.org/10.3390/molecules27238145