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Kung-Jui Ho
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
Articles:
Preparation of Culinary-Medicinal King Oyster Mushroom Pleurotus eryngii−Fermented Products with High Ergothioneine Content and Their Taste Quality - Vol. 14 '2012 - International Journal of Medicinal Mushrooms
Antioxidant Properties of Fruiting Bodies, Mycelia, and Fermented Products of the Culinary-Medicinal King Oyster Mushroom, Pleurotus eryngii (Higher Basidiomycetes), with High Ergothioneine Content - Vol. 15 '2013 - International Journal of Medicinal Mushrooms
Submerged Cultivation of Mycelium with High Ergothioneine Content from the Culinary-Medicinal King Oyster Mushroom Pleurotus eryngii (Higher Basidiomycetes) and its Composition - Vol. 15 '2013 - International Journal of Medicinal Mushrooms