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...
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| Main Authors: | , , , |
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| Format: | Book |
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MDPI AG,
2024-09-01T00:00:00Z.
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