Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu ( Theobroma grandiflorum ) residue by submerged fermentation with Aspergillus carbonarius .
Romy Gleyse Chagas BarrosUbatã Corrêa PereiraJulianna Karla Santana AndradeJuliete Pedreira NogueiraChristean Santos de OliveiraNarendra NarainPublished in: Journal of food science and technology (2022)
The online version contains supplementary material available at 10.1007/s13197-022-05418-z.