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Mushrooms as Sustainable Protein Alternatives: NutritionalFunctional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages Comparative antioxidant activity and phytochemical content of five extracts of Pleurotus ostreatus (oyster mushroom) Scientific Reports Mushroom Biomass Waste Is a Source of the Antioxidants Ergothioneine and Glutathione Fungi as biotechnological allies: Exploring contributions of edible and medicinal mushrooms Barua 2024 Journal of Food Science Wiley Online Library Mushroom in Personalized Nutrition and Functional Food Development Springer Nature Link
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