Article Versions Notes

Piskov S, Timchenko L, Grimm W-D, Rzhepakovsky I, Avanesyan S, Sizonenko M, Kurchenko V. Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms (Pleurotus Ostreatus). Foods. 2020; 9(2):160. https://doi.org/10.3390/foods9020160

Piskov, Sergey, Lyudmila Timchenko, Wolf-Dieter Grimm, Igor Rzhepakovsky, Svetlana Avanesyan, Marina Sizonenko, and Vladimir Kurchenko. 2020. "Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms (Pleurotus Ostreatus)" Foods 9, no. 2: 160. https://doi.org/10.3390/foods9020160

Piskov, S., Timchenko, L., Grimm, W.-D., Rzhepakovsky, I., Avanesyan, S., Sizonenko, M., & Kurchenko, V. (2020). Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms (Pleurotus Ostreatus). Foods, 9(2), 160. https://doi.org/10.3390/foods9020160