Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade <i>Aspergillus</i> Fungi
Camelina meal (CAM) was fermented in solid-state using food grade <i>Aspergillus</i> fungi (<i>A. sojae</i>, <i>A. ficuum</i> and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased th...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-04-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/6/2/44 |