COMPARISON OF BIOACTIVE COMPOUNDS AND ENZYMATIC ANTIOXIDANTS IN WHITE BUTTON MUSHROOM AND OYSTER MUSHROOM. International Journal of Food and Nutritional Sciences, [S. l.], v. 6, n. 4, p. 28–31, 2017. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/500. Acesso em: 9 sep. 2026.