Enhancement of the anti-inflammatory properties of grape pomace treated by Trametes versicolor-Reference-Cited by-同舟云学术

Enhancement of the anti-inflammatory properties of grape pomace treated by Trametes versicolor

Published:2020 Issue:1 Volume:11 Page:680-688
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bucić-Kojić Ana¹²³⁴^ORCID,Fernandes Fátima⁵⁶⁷⁸⁹,Silva Tânia⁵⁶⁷⁸⁹,Planinić Mirela¹²³⁴,Tišma Marina¹²³⁴,Šelo Gordana¹²³⁴,Šibalić Darijo¹²³⁴,Pereira David M.⁵⁶⁷⁸⁹^ORCID,Andrade Paula B.⁵⁶⁷⁸⁹

Affiliation:

1. Josip Juraj Strossmayer University of Osijek

2. Faculty of Food Technology Osijek

3. HR-31000 Osijek

4. Croatia

5. REQUIMTE/LAQV

6. Laboratório de Farmacognosia

7. Departamento de Química

8. Faculdade de Farmácia

9. Universidade do Porto

Abstract

The application of solid-state fermentation for the production of value-added products from the agro- and food-industry residues has been recently investigated greatly.

Funder

Hrvatska Zaklada za Znanost

Fundação para a Ciência e a Tecnologia

Ministério da Ciência, Tecnologia e Ensino Superior

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02296A

Reference42 articles.

1. Polyphenolic Antioxidant Mobilization in Apple Pomace by Different Methods of Solid-State Fermentation and Evaluation of Its Antioxidant Activity