Article ID Journal Published Year Pages File Type
10540591 Food Chemistry 2011 10 Pages PDF
Abstract
► Utilisation of apple processing by-products for polyphenolic compounds. ► Liberation of polyphenols by fermentation of apple pomace using Phanerocheate chrysosporium. ► Optimisation of extraction conditions and evaluation of antioxidant activity. ► This work discuss about liberation and extraction of polyphenols from this medium.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Solid-state fermentation of apple pomace using Phanerocheate chrysosporium - Liberation and extraction of phenolic antioxidants
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