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Production of Antimicrobial and Antioxidant Metabolites by Penicillium crustosum Using Lemon Peel as a Co-Substrate in Submerged Fermentation — Europe PMC PMID:41596946

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41596946
DOI: 10.3390/foods15020348
License (as archived): solo-consultazione
Archived: 2026-11-06T17:36:08.083Z
SHA-256 of the archived text: 622eeea516ae2e6cb58bf72ada7f904fce530d8ae30bfed60739106915a2597a
Stable URL of this page: https://metraipolis.com/documento/dc_194b61fa17ea

How to cite

Production of Antimicrobial and Antioxidant Metabolites by Penicillium crustosum Using Lemon Peel as a Co-Substrate in Submerged Fermentation — Europe PMC PMID:41596946 — Europe PMC (en), https://europepmc.org/article/MED/41596946 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_194b61fa17ea (Metraipolis archive dc_194b61fa17ea, sha256 622eeea516ae2e6cb58bf72ada7f904fce530d8ae30bfed60739106915a2597a)

BibTeX

@misc{dc194b61fa17ea,
  title = {Production of Antimicrobial and Antioxidant Metabolites by Penicillium crustosum Using Lemon Peel as a Co-Substrate in Submerged Fermentation — Europe PMC PMID:41596946},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41596946},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_194b61fa17ea; sha256 622eeea516ae2e6cb58bf72ada7f904fce530d8ae30bfed60739106915a2597a},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41596946. Agents can read the archived copy with the MCP tool read_document.