Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system
Abstract Background The use of agricultural and food by-products is an economical solution to industrial biotechnology. The apricot press residues are abounding by-products from juice industry which can be used as substrates in solid state fermentation process (SSF), thus allowing a liberation and i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2017-09-01
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| Series: | Chemistry Central Journal |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s13065-017-0323-z |