المؤلفون: Boidi Blaise Koffi, Oscar Jaurès Gbotognon, Songuimondenin Soro, Eugène Jean Parfait Kouadio

المصدر: Foods and Raw Materials, Vol 12, Iss 2, Pp 220-228 (2024)

مصطلحات موضوعية: mushroom, volvariella volvacea, drying methods, mushroom powders, biochemical and nutritional properties, antioxidant capacity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://jfrm.ru/en/issues/22111/22116/; https://doaj.org/toc/2308-4057; https://doaj.org/toc/2310-9599

URL الوصول: https://doaj.org/article/0f7055a82b6542cda33c415865f188a0