Abd Razak DL, 2013, APPL MICROBIOL BIOT, V97, P3207, DOI 10.1007/s00253-012-4135-8; Adenipekun CO, 2015, INT FOOD RES J, V22, P2167; Afiukwa C.A., 2015, AM ASS SCI TECHNOL J, V1, P20; Ainsworth EA, 2007, NAT PROTOC, V2, P875, DOI 10.1038/nprot.2007.102; ALETOR VA, 1995, FOOD CHEM, V54, P265, DOI 10.1016/0308-8146(95)00044-J; Anonymous], 2004, MUSHROOMS CULTIVATIO; Anonymous], 2009, J AGR TECHNOL; Anonymous], 2013, FOOD RES INT, DOI 10.12691/JFNR-1-5-5; AOAC International, 1995, OFFICIAL METHODS ANA, V1; Asatiani MD, 2010, PROGRESS IN MYCOLOGY, P311, DOI 10.1007/978-90-481-3713-8\_11; Bandara AR, 2017, PHYTOTAXA, V292, P19, DOI 10.11646/phytotaxa.292.1.2; Bandara AR, 2015, PHYTOTAXA, V208, P147, DOI 10.11646/phytotaxa.208.2.3; Berker KI, 2010, FOOD ANAL METHOD, V3, P154, DOI 10.1007/s12161-009-9117-9; Bledzki AK, 2010, COMPOS PART A-APPL S, V41, P480, DOI 10.1016/j.compositesa.2009.12.004; Bodîrlau R, 2007, BIORESOURCES, V2, P41; Buot Jr IE, 1994, MUSHROOM SCI, V1, P3; Chandrasrikul A, 1996, MUSHROOMS THAILAND; Chang YS, 2004, FUNGAL DIVERS, V15, P15; Chen G, 2011, J FOOD SCI TECH MYS, V48, P692, DOI 10.1007/s13197-010-0196-9; Chen Lianglun, 2008, GUANGDONG U TECHNO S, V2008, DOI 10.1016/J.JFCA.2008.08.007; Cheung PCK, 2010, NUTR BULL, V35, P292, DOI 10.1111/j.1467-3010.2010.01859.x; Cheung P.C.K., 2013, FOOD SCI HUM WELL, V2, P162, DOI 10.1016/j.fshw.2013.08.001; Cheung PCK, 1997, J SCI FOOD AGR, V73, P255, DOI 10.1002/(SICI)1097-0010(199702)73:2\&l;255::AID-JSFA723\&g;3.0.C;2-U, 10.1002/(SICI)1097-0010(199702)73:2<255::AID-JSFA723>3.0.C;2-U; Cheung PCK, 1996, NUTR RES, V16, P1721, DOI 10.1016/0271-5317(96)00191-1; Crisan E.V., 1978, BIOL CULTIVATION EDI, P137; Damte D, 2011, TOX RESEARCH, V27, P11, DOI 10.5487/TR.2011.27.1.011; De Silva DD, 2013, FUNGAL DIVERS, V62, P1, DOI 10.1007/s13225-013-0265-2; De Silva DD, 2012, FUNGAL DIVERS, V56, P1, DOI 10.1007/s13225-012-0187-4; De Silva DD, 2012, FUNGAL DIVERS, V55, P1, DOI 10.1007/s13225-012-0151-3; Duc PH, 2005, MUSHROOM GROWERS HDB, V2; Elisashvili V, 2012, INT J MED MUSHROOMS, V14, P211, DOI 10.1615/IntJMedMushr.v14.i3.10; European Commission, 2006, COMMISSION REGULATIO; Falandysz J, 2013, APPL MICROBIOL BIOT, V97, P477, DOI 10.1007/s00253-012-4552-8; Fang Y, 2014, FOOD CHEM, V147, P147, DOI 10.1016/j.foodchem.2013.09.116; Gbolagade J. S., 2005, African Journal of Biomedical Research, V8, P83; HELFANT RH, 1970, CIRCULATION, V42, P601, DOI 10.1161/01.CIR.42.4.601; Hoa HT, 2015, MYCOBIOLOGY, V43, P423, DOI 10.5941/MYCO.2015.43.4.423; Ingram S, 2002, REAL NUTR VALUE FUNG; Irawati D., 2012, Micologia Aplicada International, V24, P33; Ismail B, 2010, FOOD ANALYSIS, FOURTH EDITION, P473, DOI 10.1007/978-1-4419-1478-1\_27; Kadnikova I. A., 2015, J FOOD NUTR RES, V3, P478, DOI 10.12691/jfnr-3-8-1; Kalac P, 2010, FOOD CHEM, V2, P45, DOI 10.1016/J.2010, 10.1016/j.2010; Kalac P, 2013, J SCI FOOD AGR, V93, P209, DOI 10.1002/jsfa.5960; Kavishree S, 2008, FOOD CHEM, V106, P597, DOI 10.1016/j.foodchem.2007.06.018; Kim MY, 2009, FOOD CHEM, V113, P386, DOI 10.1016/j.foodchem.2008.07.045; Kim Tae Il, 2004, Korean J Gastroenterol, V44, P34; Latiff LA, 1996, FOOD CHEM, V56, P115, DOI 10.1016/0308-8146(95)00129-8; Lelamurni D., 2013, CULTIVATION AURICULA; Liang C. - H., 2016, SAUDI J BIOL SCI; Lichtenstein AH, 2006, CIRCULATION, V114, P82, DOI 10.1161/CIRCULATIONAHA.106.176158; Lin WenYuh, 2013, African Journal of Biotechnology, V12, P6210; LITCHFIELD JH, 1967, BIOTECHNOL BIOENG, V9, P289, DOI 10.1002/bit.260090303; LOONEY B, 2013, N AM FUNGI, V8, P1, DOI 10.2509/NAF2013.008.006; LU JY, 1986, J FOOD SCI, V51, P668, DOI 10.1111/j.1365-2621.1986.tb13907.x; Ma FY, 2011, PROCESS BIOCHEM, V46, P1767, DOI 10.1016/j.procbio.2011.05.020; Martinez-Carrera D., 2000, COFFEE BIOTECHNOLOGY, P471; Masarin F, 2011, BIOTECHNOL BIOFUELS, V4, DOI 10.1186/1754-6834-4-55; Mau JL, 1998, J AGR FOOD CHEM, V46, P4583, DOI 10.1021/jf9805606; MEIR S, 1995, J AGR FOOD CHEM, V43, P1813, DOI 10.1021/jf00055a012; MISAKI A, 1995, FOOD REV INT, V11, P211, DOI 10.1080/87559129509541035; Morales GE, 2000, SCIENCE AND CULTIVATION OF EDIBLE FUNGI, VOLS 1 AND 2, P943; OKWULEHIE I. C., 2013, INT J APPL MICROBIOL, V1, P7; Onyango B. O., 2011, American Journal of Food Technology, V6, P395; Palacios I, 2011, FOOD CHEM, V128, P674, DOI 10.1016/j.foodchem.2011.03.085; Peng J-T, 2008, AGROWASTE CULTIVATIO; Re R, 1999, FREE RADICAL BIO MED, V26, P1231, DOI 10.1016/S0891-5849(98)00315-3; Reza MA, 2015, INT J MED MUSHROOMS, V17, P723, DOI 10.1615/IntJMedMushrooms.v17.i8.30; Rezende CA, 2011, BIOTECHNOL BIOFUELS, V4, P1, DOI 10.1186/1754-6834-4-54; Sales-Campos C, 2011, RECENT TRENDS ENHANC, P546; Sekara A, 2015, SYDOWIA, V67, P1; Sheu F, 2004, FOOD CHEM, V87, P593, DOI 10.1016/j.foodchem.2004.01.015; Tang LH, 2010, CURR MICROBIOL, V61, P132, DOI 10.1007/s00284-010-9587-4; Tapingkae T, 2005, MUSHROOM GROWERS HDB, V2; Thawthong A, 2014, CHIANG MAI J SCI, V41, P731; UKAI S, 1983, CHEM PHARM BULL, V31, P741; USDA, 2015, NAT NUTR DAT STAND R; Wang XM, 2014, FOOD CHEM, V151, P279, DOI 10.1016/j.foodchem.2013.11.062; Wangkheirakapam SD, 2017, CURR SCI INDIA, V112, P460; Wu F, 2015, MYCOL PROG, V14, DOI 10.1007/s11557-015-1113-4; Wu F, 2015, MYCOL PROG, V14, DOI 10.1007/s11557-015-1065-8; Wu F, 2014, PHYTOTAXA, V186, P241, DOI 10.11646/phytotaxa.186.5.1; Wu SuRui, 2013, Edible Fungi of China, V32, P51; Yang WJ, 2013, SAUDI J BIOL SCI, V20, P333, DOI 10.1016/j.sjbs.2013.02.006; Yuan ZM, 1998, BIOSCI BIOTECH BIOCH, V62, P1898, DOI 10.1271/bbb.62.1898; Zhang H, 2011, INT J MOL SCI, V12, P3288, DOI 10.3390/ijms12053288; Zhang YQ, 2014, SUSTAINABILITY-BASEL, V6, P2961, DOI 10.3390/su6052961