Potential of Fruits Processing Wastes for Fungal Production of Multi‐Enzymes Complexes
2015
Large quantities of waste are generated throughout the year as a result of fruit processing in food industries. The use of these residues as solid substrate of fermentation (SSF) has contributed significantly to their reduction and, at the same time, high-value products such as hydrolytic multi-enzyme complexes with promising applications have been produced.
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