A Method for Measuring the Degree of Fermentation of the Edible Mushroom Cultivation Substrate

Journals Menu

Follow SCIRP

ISSN Print: 2158-706X
ISSN Online: 2158-7086
www.scirp.org/journal/nr
E-mail: nr@scirp.org

"A Method for Measuring the Degree of Fermentation of the Edible Mushroom Cultivation Substrate"
written by Jinping Zhang, Xuebin Li, Yue Yin,
published by Natural Resources, Vol.9 No.11, 2018

has been cited by the following article(s):

[1]	Valorization of a wild saprophytic edible mushroom in western Algeria: characterization and nutritional value
	Bellahouel, Z Fortas - MYCOPATH, 2023

[2]	Study on Terpenoid Degradation of Pinus massoniana Sawdust for Mycelium Germination and Cultivation of Edible Fungi
	2019

Follow SCIRP

Free SCIRP Newsletters

Add your e-mail address to receive free newsletters from SCIRP.

Top

[1]	LC-MS/MS-based targeted amino acid metabolic profile of Auricularia cornea grown on pinecone substrate Food Chemistry, 2024 DOI:10.1016/j.foodchem.2023.137247

[2]	Optimal conditions for mycelial growth and nutritional values of the Auricularia cornea Studies in Fungi, 2023 DOI:10.48130/SIF-2023-0019