Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system-Reference-Cited by-同舟云学术

Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system

Published:2017-09-21 Issue:1 Volume:11 Page:
ISSN:1752-153X
Container-title:Chemistry Central Journal
language:en
Short-container-title:Chemistry Central Journal

Author:

Dulf Francisc Vasile^ORCID,Vodnar Dan Cristian,Dulf Eva-Henrietta,Pintea Adela

Publisher

Springer Science and Business Media LLC

Subject

General Chemistry

Link

http://link.springer.com/content/pdf/10.1186/s13065-017-0323-z.pdf

Reference26 articles.

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4. Sójka M, Kołodziejczyk K, Milala J, Abadias M, Viñas I, Guyot S, Baron A (2015) Composition and properties of the polyphenolic extracts obtained from industrial plum pomaces. J Funct Foods 12:168–178

5. Zhang T, Wei X, Miao Z, Hassan H, Song Y, Fan M (2016) Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace. Chem Cent J 10(1):47

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