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)
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| 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 |
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| Institution: | University of Szeged (2000-) | ||||||||
| 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: 49 | View citing articles in Web of Science® |
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