Fig. 7From: Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state systemThe time course of oil production by Aspergillus niger and Rhizopus oligosporus strains in apricot kernels during SSF. Results are given as mean ± SD (n = 3); *p < 0.05, **p < 0.01, ***p < 0.001 (repeated measures ANOVA “Tukey’s Multiple Comparison Test”). UF unfermentedBack to article page