Use of solid-state fermentation as a treatment to reduce anti-nutritional factors in mango seed kernel.

作者： PE Velázquez-Jiménez , S de J Romero-Gómez , E Castaño-Tostado , SO Mendoza-Díaz , M Gaytán-Martínez

DOI:

关键词: Food science 、 Fermentation 、 Chemistry 、 Kernel (statistics) 、 Proximate analysis 、 Crude fibre 、 Solid-state fermentation 、 Anti nutritional