Solid-state fermentation as a tool to enhance the polyphenolic compound contents of acidic Tamarindus indica by-products - Concepedia

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Solid-state fermentation as a tool to enhance the polyphenolic compound contents of acidic Tamarindus indica by-products

17

Citations

45

References

2020

Year

Tacila Rayane Jericó Santos, Alessandra Gabrielly Santos Vasconcelos, Luciana Cristina Lins de Aquino Santana, Nayjara Carvalho Gualberto, Paula Ribeiro Buarque Feitosa, Airla Carla Pires de Siqueira

Biocatalysis and Agricultural Biotechnology

Food ChemistryEngineeringFood FermentationSolid-state FermentationBiochemical EngineeringBiotechnologyPolyphenolic Compound ContentsPhytochemistryPhytochemicalPolyphenolicsHealth Sciences

References

	Year	Citations

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