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), pp. 120–129. doi: 10.14456/nujst.2022.10.