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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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| Publicado no: | Sci Rep |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Publishing Group UK
2019
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| Assuntos: | |
| Acesso em linha: | 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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