Development and anti-hypoxic evaluation of a Pleurotus ostreatus GIM5.360 fermentation broth using Tibetan turnip root as substrate

HE Shanmei, CHENG Yifan, NIU Sisi, CAO Weifeng, QIAO Changsheng

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 296-304.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 296-304. DOI: 10.13995/j.cnki.11-1802/ts.045126

Development and anti-hypoxic evaluation of a Pleurotus ostreatus GIM5.360 fermentation broth using Tibetan turnip root as substrate

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(18): 296-304 https://doi.org/10.13995/j.cnki.11-1802/ts.045126

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