Statistical approach to evaluate effect of temperature and moisture content on the production of antioxidant naphtho-gamma-pyrones and hydroxycinnamic acids by Aspergillus tubingensis in solid-state fermentation
Quentin Carboué, Catherine Rébufa, Rayhane Hamrouni, Sévastianos Roussos, Isabelle Bombarda
Topics & Concepts
Solid-state fermentationFermentationFood scienceChemistryWater contentBranMoistureHydroxycinnamic acidAntioxidantRaw materialOrganic chemistryGeotechnical engineeringEngineeringMicrobial Metabolism and ApplicationsBiochemical and biochemical processesTea Polyphenols and Effects