Tangsombatvichit, Pitchya, Nichapat Khuenson, & Wishanee Matthayom.
" The Nutritional Value and Antioxidant Activities of the Developed Thai Fermented Bhutan Oyster Mushroom (Pleurotus eous)." <em>Naresuan University Journal: Science and Technology (NUJST)</em> [Online], 30.1 (2022): 120-129. Web.  6 May. 2024