Potential of the solid-state fermentation of tomato by...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 05 Vol. 68

Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi for enzymatic extraction of lycopene

Azabou, Samia, Abid, Yousra, Sebii, Haifa, Felfoul, Imene, Gargouri, Ali, Attia, Hamadi
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.11.064
Date:
May, 2016
File:
PDF, 465 KB
english, 2016
Conversion to is in progress
Conversion to is failed