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The Nutritional Value and Antioxidant Activities of the Developed Thai Fermented Bhutan Oyster Mushroom (Pleurotus eous) |
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| รหัสดีโอไอ | |
| Creator | Pitchya Tangsombatvichit |
| Title | The Nutritional Value and Antioxidant Activities of the Developed Thai Fermented Bhutan Oyster Mushroom (Pleurotus eous) |
| Contributor | Nichapat Khuenson, Wishanee Matthayom |
| Publisher | Naresuan University Graduate School |
| Publication Year | 2565 |
| Journal Title | Naresuan University Journal: Science and Technology |
| Journal Vol. | 30 |
| Journal No. | 1 |
| Page no. | 120-129 |
| Keyword | Fermented Bhutan oyster mushroom, Lactic acid bacteria, Antioxidant activities, Nutrient content, Dietary fiber |
| URL Website | https://ph03.tci-thaijo.org/index.php/ahstr/article/view/1382 |
| Website title | Naresuan University Journal: Science and Technology |
| ISSN | 0858-7418 |
