ALTOP, A. Improvement of Nutritional Values of Agaricus Bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 9, p. 1479–1482, 2019. DOI: 10.24925/turjaf.v7i9.1479-1482.2867. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/2867. Acesso em: 26 jun. 2024.