Bioconversion of Mandarin Orange Peels by Aspergillus oryzae and Penicillium sp.

Author:

Roy Debarati,Bhowal Jayati

Publisher

Springer Singapore

Reference15 articles.

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2. Adams A, Demyttenaere JCR, De Kimpe N (2003) Biotransformation of (R)-(+)- and (S)-(−)-limonene to α-terpineol by Penicillium digitatum—investigation of the culture conditions. Food Chem 80(4):525–534

3. Beltran F, Perez-Lopez AJ, Jose Lopez-Nicolas M, Carbonell-Barrachina AA (2006) Effects of mandarin cultivar on quality of mandarin juice. Food Sci Tech Int 14(4):307–313

4. Bozkurt T, Gulnaz O, Kacar YA (2017) Chemical composition of the essential oils from some citrus species and evaluation of the antimicrobial activity. IOSR J Environ Sci Toxicol Food Technol (IOSR-JESTFT) 11(10):29–33

5. Brat P, Gancel AL, Reynes RM, Brillouet JM (2001) Essential oils obtained by flash vacuum-expansion of peelsfrom lemon, sweet orange, mandarin and grapefruit. Fruits 56(6):395–402

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