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-Reference-Cited by-同舟云学术

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

Published:2016-10 Issue: Volume:209 Page:27-36
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dulf Francisc Vasile,Vodnar Dan Cristian,Socaciu Carmen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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