SSRN Journal
 2022
DOI: 10.2139/ssrn.4074382
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Effect of Polysaccharide Fraction from Oyster Mushroom (Pleurotus Ostreatus) on Physicochemical and Antioxidative Properties of Acid Casein Model Processed Cheese

Bartosz Sołowiej1,
Maciej Nastaj2,
Robert Waraczewski3
et al.
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