Biotransformation of hesperidin from lime peel (Citrus limetta Risso) in solid fermentation by Aspergillus saitoi
The aim of this study was to assess the ability of the biotransformation of hesperidin from lime peel by Aspergillus saitoi in solid fermentation. The decrease of hesperidin by High-Performance Liquid Chromatography (HPLC) was monitored during 8 days of fermentation. The radical scavenging activity...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Taylor & Francis Group
2018-01-01
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| Seri Bilgileri: | CyTA - Journal of Food |
| Konular: | |
| Online Erişim: | http://dx.doi.org/10.1080/19476337.2018.1430707 |
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