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Fermentation by Penicillium polonicum improves the functional components and biological effects of orange peel via producing β-glucosidase without the risk of potential mycotoxins

Yan Liang; Chunling Lai; Liangliang Gao; Qingna Wu; Meiling Huang; Yueming Jiang; Jun Zhang
Food Bioscience · Vol. 62 · pp. 105265 · 2024
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume62
Pages105265
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2024.105265
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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