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Updated: Jul 8, 2026

Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles
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Published on: March 15, 2012

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丰富水果皮的营养价值通过固态发酵与Aspergillus ibericus和Rhizopus oryzae进行固态发酵

Liliana P Araújo1, Helena Vilela1, Joana Solinho2

  • 1CEB-Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal.

Molecules (Basel, Switzerland)
|August 10, 2024
PubMed
概括

果皮 (FPs) 可以通过使用真菌的固态发酵 (SSF) 升级. 这一过程增强了蛋白质和抗氧化剂的活性,从废物中创造了富含营养的食物成分.

关键词:
盒子 背面的 标签标签 缅甸人 缅甸人抗氧化剂活性 抗氧化剂活性香皮 香皮 香皮子皮,就是子皮.总蛋白质的总蛋白质总量

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