Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants.

Cristian Torres-León, Nathiely Ramírez-Guzmán, Juan Ascacio-Valdés, Liliana Serna-Cock, Maria T. dos Santos Correia, Juan C. Contreras-Esquivel, Cristóbal N. Aguilar

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