TANGSOMBATVICHIT, P.; KHUENSON, N.; MATTHAYOM, W. The Nutritional Value and Antioxidant Activities of the Developed Thai Fermented Bhutan Oyster Mushroom (Pleurotus eous). Asian Health, Science and Technology Reports, [S. l.], v. 30, n. 1, p. 120–129, 2021. DOI: 10.14456/nujst.2022.10. Disponível em: https://ph03.tci-thaijo.org/index.php/ahstr/article/view/1382. Acesso em: 11 oct. 2026.