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Solid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oil

Solid-state fermentation with Yarrowia lipolytica was applied to palm kernels (PK) with the aim to modulate the aroma of palm kernel oil (PKO) obtained after kernel roasting. The results showed that, the metabolic activities of Y. lipolityca brought about significant changes to the volatile profile...

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Dettagli Bibliografici
Pubblicato in:Sci Rep
Autori principali: Zhang, Wencan, Zhao, Feifei, Zhao, Fangju, Yang, Tiankui, Liu, Shaoquan
Natura: Artigo
Lingua:Inglês
Pubblicazione: Nature Publishing Group UK 2019
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Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6384936/
https://ncbi.nlm.nih.gov/pubmed/30796276
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-39252-9
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