Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap Through Solid-State Fermentation Using Aspergillus Niger
Turkish Journal of Agriculture - Food Science and Technology
doi 10.24925/turjaf.v7i9.1479-1482.2867
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Date
September 12, 2019
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Turkish Journal of Agriculture - Food Science and Technology (TURJAF)