Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.)

Overview of attention for article published in Frontiers in Sustainable Food Systems, May 2022

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New Research: Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.) https://t.co/RhgfYDA9ei #Sustainable #FoodSystems

06 Jun 2022

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