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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

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