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Keywords: Aspergillus oryzae
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Journal Articles
Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell
Available to PurchaseJuliana Villasante, Johanan Espinosa-Ramírez, Esther Pérez-Carrillo, Erick Heredia-Olea, MariaPilar Almajano
Journal:
British Food Journal
British Food Journal (2021) 123 (12): 4367–4382.
Published: 14 June 2021
... the impact of extrusion combined with SSF on the production of phenolic compounds and their antioxidant activity using pecan nut shell (PWS) as a substrate. Design/methodology/approach PWS and extruded pecan nut shell (PWSE) were fermented for 120 h at 30°C using Aspergillus oryzae...
