Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids-Reference-Cited by-同舟云学术

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids

Published:2017-09-21 Issue:1 Volume:27 Page:107-113
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lessa Ozana Almeida,Reis Nadabe dos Santos,Leite Selma Gomes Ferreira,Gutarra Melissa Limoeiro Estrada,Souza Alexilda Oliveira,Gualberto Simone Andrade,de Oliveira Julieta Rangel,Aguiar-Oliveira Elizama,Franco Marcelo^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-017-0196-x/fulltext.html

Reference39 articles.

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4. Gambato G, Todescato K, Pavão EM, Scortegagna A, Fontana CR, Salvador M, Camassola M. Evaluation of productivity and antioxidant profile of solid-state cultivated macrofungi Pleurotus albidus and Pycnoporus sanguineus. Bioresour Technol. 207: 46–51 (2016)

5. Dulf FV, Vodnar DC, Socaciu C. Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products. Food Chem. 209: 27–36 (2016)

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