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pro vyhledávání: '"Mostafa K. Mostafa"'
Publikováno v:
Journal of Food Processing and Preservation. 42:e13352
This study was aimed to evaluate the effect of pretreatments and drying methods on the chemical, physico-chemical, sensory characteristics and nutritional value of oyster mushroom. Chemical analysis of oyster mushroom (OM) showed that the values cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6365630fe4ab231b84cbddedc846ae74
https://doi.org/10.1111/jfpp.13352
https://doi.org/10.1111/jfpp.13352
