OGIDI*, C. O.; AGBAJE, R. B. Evaluation of Nutrient Contents, Antioxidant and Antimicrobial Activities of Two Edible Mushrooms Fermented with Lactobacillus fermentum. CURRENT APPLIED SCIENCE AND TECHNOLOGY, Bangkok, Thailand, v. 21, n. 2, p. 255–270, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/cast/article/view/247154. Acesso em: 15 sep. 2026.