Enhancement of phenolic antioxidants in industrial apple waste by fermentation with Aspergillus spp.
Zehra Gulsunoglu‐Konuskan, Randy W. Purves, Funda Karbancıoğlu‐Güler, Meral Kılıç‐Akyılmaz
Topics & Concepts
TaxifolinFood scienceEriodictyolFermentationChemistryDPPHAspergillus nigerAntioxidantCatechinFlavonoidPolyphenolBiochemistryNaringeninPhytochemicals and Antioxidant ActivitiesFungal Biology and ApplicationsFermentation and Sensory Analysis