Dayanti, D., Permatasari, W., Khaerunnisa, I. and Winarni, S. 2021. Quantitative Analysis of Histidine Amino Acid as a Predictor of Ergothioneine in the Drying and Frying Process of White Oyster Mushrooms (Pleurotus ostreatus). Amerta Nutrition. 5, 4 (Nov. 2021), 360–369. DOI:https://doi.org/10.20473/amnt.v5i4.2021.360-369.