Production of grape pomace extracts with enhanced antioxidant and prebiotic activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae-Reference-Cited by-同舟云学术

Production of grape pomace extracts with enhanced antioxidant and prebiotic activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae

Published:2021-08 Issue: Volume:42 Page:101168
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Meini María-Rocío,Cabezudo Ignacio,Galetto Cecilia S.,Romanini Diana

Funder

CONICET

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference60 articles.

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4. Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties;Albuquerque;Journal of Functional Foods,2019

5. Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv;Andrea Antoniolli;Malbec. Food Chemistry,2015

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