Comparison of major nutritional constituents and genetic diversity analysis of five strains of oyster mushrooms
Oyster mushroom is the second runner-up among commercially produced mushrooms due to its delicious taste, higher nutritional and medicinal properties. The objectives of this study were to determine the nutritional variation through the analysis of obtained nutritional values and to assess the geneti...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Published: |
Bangladesh Society for Microbiology, Immunology and Advanced Biotechnology
2021
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/35588/ |
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