How solid-state fermentation with A. niger changes agro-waste of apple, aronia and sea buckthorn to attractive antioxidant compounds
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19. Juli 2025
Über diesen Artikel
Online veröffentlicht: 19. Juli 2025
Seitenbereich: 48 - 58
DOI: https://doi.org/10.2478/acs-2025-0006
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© 2025 František Kreps et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Kreps, František
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaSlovakia
Jančarik, Oliver
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaSlovakia
Greifová, Mária
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaSlovakia