Effect of Solid-State Fermentation on Main Nutritional Components, Some Minerals, Condensed Tannin and Phenolic Compounds of Olive Leaves
This study was carried out to investigate the effects of solid-state fermentation (SSF) on main nutritional components, some minerals, condensed tannin and phenolic compounds of olive leaves. Two groups were formed as a fermented (FOL, Aspergillus niger ATCC 52172) and non-fermented olive leaves (OL...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2019-01-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2231 |