Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms
Crossref DOI link: https://doi.org/10.1007/s10068-016-0060-4
Published Online: 2016-01-30
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jabłońska-Ryś, Ewa
Sławińska, Aneta
Szwajgier, Dominik
Text and Data Mining valid from 2016-01-30