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Edible Mushrooms as Source of Fibrin(ogen)olytic Enzymes: Comparison between Four Cultivated Species.
Molecules (Basel, Switzerland), 27(23)
Citation
Petraglia, Tania; Latronico, Tiziana; Liuzzi, Grazia Maria; Fanigliulo, Angela; Crescenzi, Aniello; Rossano, Rocco. (2022). Edible Mushrooms as Source of Fibrin(ogen)olytic Enzymes: Comparison between Four Cultivated Species.. Molecules (Basel, Switzerland), 27(23). https://doi.org/10.3390/molecules27238145