DAYANTI, D.; PERMATASARI, W.; KHAERUNNISA, I.; WINARNI, S. 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, [S. l.], v. 5, n. 4, p. 360–369, 2021. DOI: 10.20473/amnt.v5i4.2021.360-369. Disponível em: https://e-journal.unair.ac.id/AMNT/article/view/23062. Acesso em: 20 nov. 2024.