[1]
Tangsombatvichit, P., Khuenson, N. and Matthayom, W. 2021. The Nutritional Value and Antioxidant Activities of the Developed Thai Fermented Bhutan Oyster Mushroom (Pleurotus eous). Asian Health, Science and Technology Reports. 30, 1 (May 2021), 120–129. DOI:https://doi.org/10.14456/nujst.2022.10.