Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum
Author:
Affiliation:
1. Universidade Estadual Paulista “Júlio de Mesquita Filho”, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v35n4/0101-2061-cta-1678-457X6834.pdf
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3. Antioxidant phenolic compounds from Smilax sebeana Miq;Ao C.;LWT - Food Science and Technology,2011
4. Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin;Ballesteros L. F.;Food and Bioprocess Technology,2014
5. Biological detoxification of coffee husk by filamentous fungi using a solid state fermentation system;Brand D.;Enzyme and Microbial Technology,2000
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