Wang, W., Bostic, T. R., & Gu, L. (2010). Antioxidant capacities,
procyanidins and pigments in avocados of different strains and
cultivars. Food Chemistry, 122(4), 1193–1198.
Weiner, R., Langille, S., & Quintero, E. (1995). Structure, function and
immunochemistry of bacterial exopolysaccharides. Journal
of Industrial Microbiology, 15(4), 339–346.
Wolfe, K. L., & Liu, R. H. (2003). Apple peels as a value-added food
ingredient. Journal of Agricultural and Food Chemistry, 51(6),
1676–1683.
Yang, X., Choi, H. S., Park, C., & Kim, S. W. (2015). Current states
and prospects of organic waste utilization for biorefineries. Renewable and Sustainable Energy Reviews, 49(2015), 335–349.
Yu, D., Shi, Y., Wang, Q., Zhang, X., & Zhao, Y. (2017). Application of
methanol and sweet potato vine hydrolysate as enhancer of citric acid
production by Aspergillus niger. Bioresource and Bioprocess, 4(1), 35.
Zhang, Z., O’Hara, I. M., Mundree, S., Gao, B., Ball, A. S., Zhu, N.,
et al. (2016). Biofuels from food processing wastes. Current
Opinion in Biotechnology, 38(2016), 97–105.
Bioconversion of Fruits and Vegetables Wastes …
163