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Eryngii mushrooms are considered spoiled and unsuitable for consumption if their weight loss exceeds 3.41% of their original fresh weight ( 3.3 Discoloration Mushrooms are susceptible to browning due to microbial contamination or enzymatic activities, with enzyme activities considered the primary cause of browning on fruits and vegetables ( Agaricus bisporus ( Agaricus bisporus due to its elevated presence in mushrooms ( 3.4 Nutritional content Mushrooms possess a high protein content in their dry matter, comprising nine essential amino acids

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