How solid-state fermentation with A. niger changes agro-waste of apple, aronia and sea buckthorn to attractive antioxidant compounds

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Open Access

|Jul 2025

Authors

Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia

Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia

Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia

DOI: https://doi.org/10.2478/acs-2025-0006 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X

Language: English

Page range: 48 - 58

Published on: Jul 19, 2025

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.