An enhanced productivity of pink oyster mushroom with improved nutritional profile, characterization and attempt for commercial exploitation.
Priyadharshini JayaseelanAishwarya RajanRintu BanerjeePublished in: Journal of the science of food and agriculture (2024)
of mushroom when the ratio of RS:SB was 0.7:0.3. © 2024 Society of Chemical Industry.
Keyphrases