Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains-Reference-Cited by-同舟云学术

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Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains

Published:2018-12-26 Issue:3 Volume:45 Page:220-230
ISSN:
Container-title:Ciencia e investigación agraria
language:
Short-container-title:Ciencia e investigación agraria

Author:

Altop Aydin, ,Coskun Isa,Filik Gokhan,Kucukgul Altug,Genc Bekiroglu Yeliz,Cayan Huseyin,Gungor Emrah,Sahin Ahmet,Erener Guray, , ,

Publisher

Pontificia Universidad Catolica de Chile

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. On the Perspective of Solid-State Fermented Olive Leaves for High-Added Value Applications;Waste and Biomass Valorization;2024-07-05

2. Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts;Antioxidants;2022-08-29

3. Effect of olive leaf (Olea europaea L.) extract addition to broiler diets on the growth performance, breast meat quality, antioxidant capacity and caecal bacterial populations;Italian Journal of Animal Science;2022-08-03

4. Effect of raw and fermented pomegranate pomace on performance, antioxidant activity, intestinal microbiota and morphology in broiler chickens;Archives of Animal Nutrition;2021-03-04

5. Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler Chicks;Animals;2021-02-01

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