Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull

Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull

Pistachio green hull (PGH) represents the non-edible fraction obtained after the seed is harvested and is an important source of phenolic compounds. Solid-state fermentation (SSF) is a viable biotechnological and economical technique for extracting phenolic compounds. This study aimed to evaluate th...

Full description

Saved in:
Bibliographic Details
Main Authors: Andrés Javier Ordoñez-Cano, Ulises Ramírez-Esparza, Fernando Méndez-González, Mónica Alvarado-González, Ramiro Baeza-Jiménez, Leonardo Sepúlveda-Torre, Lilia Arely Prado-Barragán, José Juan Buenrostro-Figueroa
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Microorganisms
Subjects:
bioprocesses
gallic acid
geranine
<i>Aspergillus niger</i> GH1
pistachio waste
Online Access:https://www.mdpi.com/2076-2607/13/1/35
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2076-2607/13/1/35

Similar Items