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Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation
by
Ozdemir, Melike Beyza
,
Kılıçarslan, Elif
,
Demir, Hande
,
Koca, Esra
,
Salum, Pelin
,
Berktaş, Serap
,
Çam, Mustafa
,
Erbay, Zafer
,
Aydemir, Levent Yurdaer
Published in
Molecules (Basel, Switzerland)
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Molecules
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Amino Acids
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Antioxidants - Chemistry
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Aspergillus Oryzae
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