A carregar...
Solid-State Fermentation: an Alternative to Improve the Nutritive Value of Coffee Pulp
Coffee pulp was subjected to a solid-state fermentation process, using Aspergillus niger. The initial moisture content of the pulp, as well as the fermentation time and temperature, had a significant effect on the increase in total amino acid content of the material. The increase in total amino acid...
Na minha lista:
| Main Authors: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1985
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC238413/ https://ncbi.nlm.nih.gov/pubmed/16346724 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|