Tangsombatvichit, Pitchya, 		Khuenson, Nichapat, AND 		Matthayom, Wishanee.
" 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], Volume 30 Number 1 (28 May 2021)