Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation
利用米曲霉固态发酵提升榛子油饼的生物活性
期刊:Molecules
影响因子:4.2
doi:10.3390/molecules29174237
Melike Beyza Ozdemir, Elif Kılıçarslan, Hande Demir, Esra Koca, Pelin Salum, Serap Berktaş, Mustafa Çam, Zafer Erbay, Levent Yurdaer Aydemir