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Published Scholarly Output
Effect of vacuum and oven drying on the radical scavenging activity and nutritional contents of submerged fermented Maitake (Grifola frondosa) mycelia
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Effect of vacuum and oven drying on the radical scavenging activity and nutritional contents of submerged fermented Maitake (Grifola frondosa) mycelia
Journal
Food Science and Technology
ISSN
1678-457X
Date Issued
2017-10-26
Author(s)
Kheng Yuen Sim
Faculty of Science
Jeng Young LIEW
Xin Yi DING
Wan Shin CHOONG
Seri INTAN
DOI
10.1590/1678-457X.28816
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Checksum
(MD5):21881560e0c3c9c06b18c6e8fdc11acf
