1.
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). AMNT [Internet]. 2021 Nov. 25 [cited 2025 Jun. 3];5(4):360-9. Available from: https://e-journal.unair.ac.id/AMNT/article/view/23062