Dayanti, D., Permatasari, W., Khaerunnisa, I., & 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), 360–369. https://doi.org/10.20473/amnt.v5i4.2021.360-369