Tangsombatvichit, P., 		Khuenson, N., & 		Matthayom, W.
2021 May 28.  The Nutritional Value and Antioxidant Activities of the Developed Thai Fermented Bhutan Oyster Mushroom (Pleurotus eous). Naresuan University Journal: Science and Technology (NUJST). [Online] 30:1