01020naa a2200313 a 450000100080000000500110000800800410001902400550006010000200011524501570013526000090029265000120030165000220031365000170033565000220035265000180037465300250039265300270041765300310044465300250047570000220050070000200052270000180054270000200056070000200058070000250060070000170062577300640064221100472020-01-03       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2018.10.0832DOI1 aTELES, A. S. C.  aUse of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds.h[electronic resource]  c2019  aEnzymes  aProanthocyanidins  aAntioxidante  aAspergillus Niger  aFermentação  aAntioxidant capacity  aAspergillus niger3T5B8  aBiomass hydrolytic enzymes  aFermentative process1 aCHÁVEZ, D. W. H.1 aOLIVEIRA, R. A.1 aBON, E. P. S.1 aTERZI, S. da C.1 aSOUZA, E. F. de1 aGOTTSCHALK, L. M. F.1 aTONON, R. V.  tFood Research Internationalgv. 120, p. 441-448, jun. 2019.