[1] Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties
[2] The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach.
[3] How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?
[4] Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review