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NTIS 바로가기Food science and biotechnology, v.27 no.1, 2018년, pp.107 - 113
Lessa, Ozana Almeida (Post-Graduation Programm in Chemical and Biochemical Process Technology, Universidade Federal do Rio de Janeiro (UFRJ)) , Reis, Nadabe dos Santos (Post-Graduation Program in Food Engineering, Department of Basic and Instrumental Studies, State University of Southwest Bahia (UESB)) , Leite, Selma Gomes Ferreira (Department of Chemical and Biochemical Process Technology, Universidade Federal do Rio de Janeiro (UFRJ)) , Gutarra, Melissa Limoeiro Estrada (Department of Chemical and Biochemical Process Technology, Universidade Federal do Rio de Janeiro (UFRJ)) , Souza, Alexilda Oliveira (Department of Exact Sciences and Natural, State University of Southwest Bahia (UESB)) , Gualberto, Simone Andrade (Department of Exact Sciences and Natural, State University of Southwest Bahia (UESB)) , de Oliveira, Julieta Rangel (Department of Exact Sciences and Technology, State University of Santa Cruz (UESC)) , Aguiar-Oliveira, Elizama (Department of Exact Sciences and Technology, State University of Santa Cruz (UESC)) , Franco, Marcelo (Department of Exact Sciences and Technology, State University of Santa Cruz (UESC))
During cocoa (Theobroma cacao L.) processing, the accumulated cocoa shell can be used for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state fermentation of cacao flour with Penicillium roqueforti on secondary metabolite composition, phenol, carotenoid, anthocyan...
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