Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system

BACKGROUND: The use of agricultural and food by-products is an economical solution to industrial biotechnology. The apricot press residues are abounding by-products from juice industry which can be used as substrates in solid state fermentation process (SSF), thus allowing a liberation and increase...

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Detalles Bibliográficos
Autores principales: Dulf, Francisc Vasile, Vodnar, Dan Cristian, Dulf, Eva-Henrietta, Pintea, Adela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5608653/
https://www.ncbi.nlm.nih.gov/pubmed/29086904
http://dx.doi.org/10.1186/s13065-017-0323-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5608653/
https://www.ncbi.nlm.nih.gov/pubmed/29086904
http://dx.doi.org/10.1186/s13065-017-0323-z

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