Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains
Abstract The present study aimed to examine the effects of solid-state fermentation (SSF) using selective A. niger strains on the amino acid, mineral, condensed tannin, and other chemical contents of olive leaves. The dried samples were divided into nonfermented (C) and fermented (F) olive leaves, a...
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| Auteurs principaux: | , , , , , , , , |
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| Langue: | English |
| Publié: |
Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
2018
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| Sujets: | |
| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202018000300220 |
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