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Upgrading agrifood co-products via solid fermentation yields environmental benefits under specific conditions only
ArticleAbstract: Transforming residual biomass into edible ingbkp_redients is increasingly promoted to alleviate thePalabras claves:Autores:Ernesto Alonso Rosero Delgado, Ernesto Rosero-Delgado, Hamelin L., Javourez U.Fuentes:googlescopusReduction of total polyphenols and tannins in solid residues from coffee processing for lipase production
ArticleAbstract: Mois-ture, protein, nitrogen and lignin from the coffee residual were determined. The effects of thePalabras claves:ASPERGILLUS NIGER, BIOMASS, lipase, Polyphenols, tanninsAutores:Anlly Vilcacundo-Alcívar, Ernesto Rosero-Delgado, Francisco Macías-Menéndez, Jessica Ponce-Rodríguez, Yunet Gómez-SalcedoFuentes:scopus