TANGSOMBATVICHIT, Pitchya; 						KHUENSON, Nichapat; 						MATTHAYOM, Wishanee.
 The Nutritional Value and Antioxidant Activities of the Developed Thai Fermented Bhutan Oyster Mushroom (Pleurotus eous).
<strong>Naresuan University Journal: Science and Technology (NUJST)</strong>, [S.l.], v. 30, n. 1, p. 120-129, may 2021.
ISSN 2539-553X.
Available at: &lt;<a href="https://www.journal.nu.ac.th/NUJST/article/view/Vol-30-No-1-2022-120-129" target="_new">https://www.journal.nu.ac.th/NUJST/article/view/Vol-30-No-1-2022-120-129</a>&gt;. Date accessed: 05 may 2024.
doi: <a href="https://doi.org/10.14456/nujst.2022.10">https://doi.org/10.14456/nujst.2022.10</a>.