This record provides bibliographic details and links to the original research. An editorial study breakdown is not available.
Read the original research
Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials.
Food chemistry, 138(2-3), 1557-63
Citation
Mishra, K K; Pal, R S; Arunkumar, R; Chandrashekara, C; Jain, S K; Bhatt, J C. (2013). Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials.. Food chemistry, 138(2-3), 1557-63. https://doi.org/10.1016/j.foodchem.2012.12.001