Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment

Zambrano Carrillo, Carolina Lorena, Kotogán, Alexandra, Bencsik, Ottó, Papp, Tamás, Vágvölgyi, Csaba, Mondal, Keshab Chandra, Krisch, Judit, Takó, Miklós: Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment.
LWT-FOOD SCIENCE AND TECHNOLOGY, 89. pp. 457-465. ISSN 0023-6438 (2018)

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Item Type: Article
Journal or Publication Title: LWT-FOOD SCIENCE AND TECHNOLOGY
Date: 2018
Volume: 89
Page Range: pp. 457-465
ISSN: 0023-6438
Publisher: Academic Press, INC
Faculty: Faculty of Engineering
Faculty of Science and Informatics
Institution: Szegedi Tudományegyetem
MTMT id: 3293171
DOI id: https://doi.org/10.1016/j.lwt.2017.11.025
Date Deposited: 2017. Dec. 05. 12:37
Last Modified: 2020. Jan. 24. 11:37
URI: http://publicatio.bibl.u-szeged.hu/id/eprint/12335
Web of Science® Times Cited: 13 View citing articles in Web of Science®

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