Abstract:The objective of this study was to develop a single quality index of chemical
characteristics of Pleurotus ostreatus extracts on 7th and 14th day of its
shelf life, derived from the mushroom fruiting bodies. P. ostreatus was
cultivated on four substrates containing different ratio of wine industry
waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S.
Four quality parameters of P. ostreatus mushroom extracts, i.e.
antioxidative parameters: ABTS+ and DPPH? free radical scave… Show more
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