Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

Published 2016 View Full Article

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Title
Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products
Authors
Keywords
Solid-state fermentation, Aspergillus niger, Rhizopus oligosporus, Plum by-products, Polyphenols, Antioxidant activity, Lipids
Journal
FOOD CHEMISTRY
Volume 209, Issue -, Pages 27-36
Publisher
Elsevier BV
Online
2016-04-12
DOI
10.1016/j.foodchem.2016.04.016

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