Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms
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| Description | scientific article published on 30 January 2016 |
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author: Ewa Jabłońska-Ryś Aneta Sławińska |
| Publication date | January 30, 2016 |
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