Improved production of antioxidant-phenolic compounds and certain fungal phenolic-associated enzymes under solid-state fermentation of chia seeds with Trichoderma reesei: response surface methodology-based optimization
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Title
Improved production of antioxidant-phenolic compounds and certain fungal phenolic-associated enzymes under solid-state fermentation of chia seeds with Trichoderma reesei: response surface methodology-based optimization
Authors
Keywords
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Journal
Journal of Food Measurement and Characterization
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2022-06-06
DOI
10.1007/s11694-022-01447-6
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