Orange peels: from by‐product to resource through lactic acid fermentation-Reference-Cited by-同舟云学术

Orange peels: from by‐product to resource through lactic acid fermentation

Published:2019-08-28 Issue:15 Volume:99 Page:6761-6767
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ricci Annalisa¹,Diaz Ana Belen²,Caro Ildefonso²^ORCID,Bernini Valentina¹,Galaverna Gianni¹,Lazzi Camilla¹^ORCID,Blandino Ana²^ORCID

Affiliation:

1. Department of Food and DrugUniversity of Parma Parma Italy

2. Department of Chemical Engineering and Food Technology, Faculty of SciencesInternational Agro‐Food Campus of Excellence (CeiA3), University of Cadiz Puerto Real Spain

Funder

European Regional Development Fund

Agencia Estatal de Investigación

Ministerio de Economía, Industria y Competitividad, Gobierno de España

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9958

Reference40 articles.

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4. Low-cost effective culture medium optimization for d-lactic acid production by Lactobacillus coryniformis subsp. torquens under oxygen-deprived condition

5. Valorization of exhausted sugar beet cossettes by successive hydrolysis and two fermentations for the production of bio-products

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