Valorization of Date By-Products: Enhancement of Antioxidant and Antimicrobial Potentials through Fermentation
The by-products from three varieties of dates-Mozafati, Sayer, and Kabkab-were subjected to solid-state fermentation using <i>Aspergillus niger</i> alone or in co-culture with <i>Lactiplantibacillus plantarum</i> or <i>Limosilactobacillus reuteri</i> to enhance th...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Book |
| Published: |
MDPI AG,
2024-09-01T00:00:00Z.
|
| Subjects: | |
| Online Access: | Connect to this object online. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
|---|---|
| Copy 1 | Available |