TOONTOM, N.; NAMYOTA, C.; NILKAMHEANG, T.; WONGPRACHUM, K.; BOURNEOW, C.; TUDPOR, K. Nutraceutical stability in Lentinus squarrosulus after drying and frying for snack production. International journal of health sciences, [S. l.], v. 6, n. S4, p. 8762–8774, 2022. DOI: 10.53730/ijhs.v6nS4.11844. Disponível em: https://sciencescholar.us/journal/index.php/ijhs/article/view/11844. Acesso em: 6 nov. 2024.