2013•Journal of Food Processing & TechnologyRequires access

Comparative study on the nutritional value, antioxidant and antimicrobial properties of Pleurotus sajor-caju (Oyster Mushroom) grown on three different substrates

S. L. Liyanage, S S Sheelvanthmath

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Key concepts: Pleurotus, Mushroom, Oyster, Antimicrobial, Food science, Edible mushroom, Antioxidant, Agaricales

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Comparative study on the nutritional value, antioxidant and antimicrobial properties of Pleurotus sajor-caju (Oyster Mushroom) grown on three different substrates — Research Paper | ScholarLens