Tangsombatvichit, P., Khuenson, N., & 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), 120–129. https://doi.org/10.14456/nujst.2022.10