Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom <i>Pleurotus ostreatus</i> (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value

<div>Relation between organic matter loss (OML) and proportions of olive pruning residues (OLPRs) (OML = −0.32 × OLPR + 75.76) (<i>r</i><sup><i>2</i></sup> = 0.85).</div>

Scientifica

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Figure 1

Figure 1: Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom <i>Pleurotus ostreatus</i> (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value 

Figure 1 | Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value 