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Rich in flavonoids, orange peel (OP) converted into tangerine peel (TP) after long‐term storage and metabolism by surface microorganisms. The antioxidant activity of OP increased during ageing, but underlying mechanisms were still not clear. The current study simulated the ageing process by inoculating Aspergillus niger on OP. Antioxidant activity, total flavonoids, enzyme activities and hesperidin...
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