Sustainable improvement of nutrition quality and biological activity from cassava residue and okara through solid-state fermentation by Pleurotus citrinopileatus mycelium
Hang Nguyen Thi Bich, Cuong Chi Doan, Uyen Nguyen Khanh Phan, Khanh Trang Vu Le, Thang Duc Bui, Munehiro Tanaka, Minh Van Vo
DOI: 10.7324/JABB.2024.204855Pages: 44-54
