Quantitative Analysis of Histidine Amino Acid as a Predictor of Ergothioneine in the Drying and Frying Process of White Oyster Mushrooms (Pleurotus ostreatus).
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| Item Type: | Other |
|---|---|
| Subjects: | Dokumen Pendukung |
| Depositing User: | FKM Undip |
| Date Deposited: | 01 May 2023 04:25 |
| Last Modified: | 01 May 2023 04:25 |
| URI: | https://doc-pak.undip.ac.id/id/eprint/17650 |
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