Effect of the substrate composition on the solid state fermentation to obtain enzymes with potential for extraction of bioactive compounds from grape pomace.
Effect of the substrate composition on the solid state fermentation to obtain enzymes with potential for extraction of bioactive compounds from grape pomace.
Author(s): TELES, A. S. C.; HIDALGO CHÁVEZ, D. W.; COELHO, M. A. Z.; SANTIAGO, M. C. P. de A.; GODOY, R. L. de O.; GOTTSCHALK, L. M. F.; TONON, R. V.
Publication year: 2019
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Food Technology
Keywords: Fermentative process, Supplementation
Observation
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