Solid-state fermentation with Zygomycetes fungi as a tool for biofortification of apple pomace with γ-linolenic acid, carotenoid pigments and phenolic antioxidants
Francisc Vasile Dulf, Dan Cristian Vodnar, Eva H. Dulf
Topics & Concepts
PomaceFood scienceCarotenoidGallic acidChemistryPolyphenolFermentationSolid-state fermentationAntioxidantBotanyBiologyBiochemistryPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsBiochemical and biochemical processes