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Process optimization for simultaneous production of phenoli..:
Barros, Romy Gleyse Chagas
;
Pereira, Ubatã Corrêa
;
Andrade, Julianna Karla Santana
...
Journal of Food Science and Technology. 59 (2022) 10 - p. 3895-3907 , 2022
Link:
https://doi.org/10.1007/s13197-022-05418-z
RT Journal T1
Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s13197-022-05418-z&Exemplar=1&LAN=DE A1 Barros, Romy Gleyse Chagas A1 Pereira, Ubatã Corrêa A1 Andrade, Julianna Karla Santana A1 Nogueira, Juliete Pedreira A1 de Oliveira, Christean Santos A1 Narain, Narendra PB Springer Science and Business Media LLC YR 2022 SN 0022-1155 SN 0975-8402 JF Journal of Food Science and Technology VO 59 IS 10 SP 3895 OP 3907 LK http://dx.doi.org/https://doi.org/10.1007/s13197-022-05418-z DO https://doi.org/10.1007/s13197-022-05418-z SF ELIB - SuUB Bremen
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