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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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| Publicat a: | Sci Rep |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Nature Publishing Group UK
2019
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| Matèries: | |
| Accés en línia: | 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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