GUNKO, S.; TRYNCHUK, O.; NAUMENKO, O.; PODPRIATOV, H.; KHOMICHAK, L.; BOBER, A.; ZAVHORODNII, V.; VOITSEKHIVSKYI, V.; ZAVADSKA, O.; BONDAREVA, L. The effect of carbon dioxide on the quality of the mushrooms. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 15, p. 1018–1028, 2021. DOI: 10.5219/1634. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1634. Acesso em: 1 jul. 2022.