# | Document title | Authors | Year | Source | Cited by |
1 | Effect of mycelial morphology on ergothioneine production during liquid fermentation of Lentinula edodes | Tepwong P., Giri A., Ohshima T. | 2012 | Mycoscience 53(2),pp. 102-112 | 27 |
2 | Optimization and production of protein hydrolysate containing antioxidant activity from tuna cooking juice concentrate by response surface methodology | Kiettiolarn M., Kitsanayanyong L., Maneerote J., Unajak S., Tepwong P. | 2022 | Fisheries and Aquatic Sciences 25(6),pp. 335-349 | 0 |
3 | Mycobial enhancement of ergothioneine by submerged cultivation of edible mushroom mycelia and its application as an antioxidative compound | Tepwong P., Giri A., Sasaki F., Fukui R., Ohshima T. | 2012 | Food Chemistry 131(1),pp. 247-258 | 21 |