Biopreservation Potential of Shimeji (Hypsizygus sp.) Mushroom Fermented with Bifidobacterium sp. InaCC B723. Biosaintifika: Journal of Biology & Biology Education, [S. l.], v. 17, n. 1, p. 169–178, 2025. DOI: 10.15294/biosaintifika.v17i1.4964. Disponível em: https://journal.unnes.ac.id/journals/biosaintifika/article/view/4964. Acesso em: 6 dec. 2025.