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

Zambrano Carrillo Carolina Lorena and Kotogán Alexandra and Bencsik Ottó and Papp Tamás and Vágvölgyi Csaba and Mondal Keshab Chandra and Krisch Judit and 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)

[thumbnail of Zambrano_et_al_LWT_2018_u.pdf] Text
Zambrano_et_al_LWT_2018_u.pdf - Published Version
Closed access: Repository staff only

Download (636kB) | Request a copy
[thumbnail of Zambrano et al_2018_postprint.pdf]
Preview
Text
Zambrano et al_2018_postprint.pdf - Accepted Version

Download (1MB) | Preview
Item Type: Journal 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/Unit: Faculty of Engineering
Faculty of Science and Informatics
Institution: Szegedi Tudományegyetem
Language: English
MTMT rekordazonosító: 3293171
DOI azonosító: 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: 43 View citing articles in Web of Science®

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year