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The present study focused on the changes in polyphenols, antioxidant activities and lipid compositions from chokeberry pomace during solid-state fermentation (SSF) with Aspergillus niger and Rhizopus oligosporus. The extractable phenolics increased more than 1.7- fold during both fermentation processes. A similar trend was observed for total flavonoids. The obtained results also indicated that a longer...
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