Table 1 Mean phenolic contents (mg/100 g FW) of apricot pomaces during solid-state fermentation

7.81 ± 0.31^a

15.14 ± 0.61^a

16.50 ± 0.66^a

5.71 ± 0.23^a

5.23 ± 0.21^b

12.17 ± 0.49^c

15.65 ± 0.63^b

4.81 ± 0.19^b

4.93 ± 0.20^c

12.65 ± 0.51^b

15.61 ± 0.62^b

4.26 ± 0.17^c

4.58 ± 0.18^d

11.78 ± 0.47^d

14.50 ± 0.58^c

4.15 ± 0.17^d

4.23 ± 0.17^e

11.26 ± 0.45^e

14.13 ± 0.57^d

4.07 ± 0.16^e

7.81 ± 0.31^a

15.14 ± 0.61^a

16.50 ± 0.66^b

5.71 ± 0.23^a

5.06 ± 0.20^e

10.21 ± 0.41^e

15.69 ± 0.63^d

4.70 ± 0.19^d

5.76 ± 0.23^d

11.74 ± 0.47^d

15.98 ± 0.64^c

4.89 ± 0.20^c

6.59 ± 0.26^b

13.48 ± 0.54^b

18.17 ± 0.73^a

5.15 ± 0.21^b

5.98 ± 0.24^c

12.39 ± 0.50^c

16.58 ± 0.66^b

4.59 ± 0.18^e