How solid-state fermentation with A. niger changes agro-waste of apple, aronia and sea buckthorn to attractive antioxidant compounds
By: František Kreps, Oliver Jančarik and Mária Greifová
Authors
František Kreps
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia
Oliver Jančarik
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia
Mária Greifová
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia
Language: English
Page range: 48 - 58
Published on: Jul 19, 2025
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
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© 2025 František Kreps, Oliver Jančarik, Mária Greifová, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.