Effect of vacuum and oven drying on the radical scavenging activity and nutritional contents of submerged fermented Maitake (Grifola frondosa) mycelia

Kheng Yuen SimJeng Young LIEWXin Yi DINGWan Shin CHOONGSeri INTAN2025-01-032025-01-032017-10-2610.1590/1678-457X.28816https://dspace-cris.utar.edu.my/handle/123456789/10103Effect of vacuum and oven drying on the radical scavenging activity and nutritional contents of submerged fermented Maitake (Grifola frondosa) myceliajournal-article