Production of grape pomace extracts with enhanced antioxidant and prebiotic activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae
María-Rocío Meini, Ignacio Cabezudo, Cecilia S. Galetto, Diana Romanini
Topics & Concepts
TannasePomaceAspergillus nigerAspergillus oryzaeFood scienceSolid-state fermentationFermentationChemistryCellulasePolyphenolAntioxidantPectinaseBiochemistryEnzymeGallic acidTannin, Tannase and Anticancer ActivitiesMicrobial Metabolism and ApplicationsTea Polyphenols and Effects