Abraham J, 2013, BIOCHEM ENG J, V74, P15, DOI 10.1016/j.bej.2013.02.008; Abu Yazid N, 2017, SUSTAINABILITY-BASEL, V9, DOI 10.3390/su9020224; Aggelopoulos T, 2014, FOOD CHEM, V145, P710, DOI 10.1016/j.foodchem.2013.07.105; Astolfi V, 2011, BIOCHEM ENG J, V58-59, P39, DOI 10.1016/j.bej.2011.08.012; Ballardo C, 2016, J ENVIRON MANAGE, V169, P126, DOI 10.1016/j.jenvman.2015.12.029; Barbosa ED, 2008, BIORESOURCES, V3, P1042; Barrena R, 2006, WASTE MANAGE, V26, P953, DOI 10.1016/j.wasman.2005.07.023; Barrios-González J, 2012, PROCESS BIOCHEM, V47, P175, DOI 10.1016/j.procbio.2011.11.016; Berger RG, 2015, CURR OPIN FOOD SCI, V1, P38, DOI 10.1016/j.cofs.2014.09.003; Castilho LR, 2009, BIORESOURCE TECHNOL, V100, P5996, DOI 10.1016/j.biortech.2009.03.088; Cerda A, 2017, BIORESOURCE TECHNOL, V243, P1059, DOI 10.1016/j.biortech.2017.07.076; Cerda A, 2017, SCI TOTAL ENVIRON, V589, P56, DOI 10.1016/j.scitotenv.2017.02.184; Cheirsilp B, 2015, IND CROP PROD, V66, P73, DOI 10.1016/j.indcrop.2014.12.035; Dastager SG, 2009, BIOTECHNOLOGY AGROIN, P105; de Carvalho JC, 2006, BIOCHEM ENG J, V29, P262, DOI 10.1016/j.bej.2006.01.008; Dubal S.A., 2008, ADV BIOTECHNOL, V14, P20; Etschmann MMW, 2003, BIOTECHNOL LETT, V25, P531, DOI 10.1023/A:1022890119847; Etschmann MMW, 2002, APPL MICROBIOL BIOT, V59, P1, DOI 10.1007/s00253-002-0992-x; Fadel HHM, 2015, ELECTRON J BIOTECHN, V18, P5, DOI 10.1016/j.ejbt.2014.10.006; Felipe LD, 2017, TRENDS FOOD SCI TECH, V62, P141, DOI 10.1016/j.tifs.2017.02.005; Fonseca GG, 2008, APPL MICROBIOL BIOT, V79, P339, DOI 10.1007/s00253-008-1458-6; Idris ASO, 2017, BIORESOURCE TECHNOL, V242, P265, DOI 10.1016/j.biortech.2017.03.092; Jiménez-Peñalver P, 2016, BIOCHEM ENG J, V115, P93, DOI 10.1016/j.bej.2016.08.006; Lane Melanie M., 2010, Fungal Biology Reviews, V24, P17, DOI 10.1016/j.fbr.2010.01.001; Longo MA, 2006, FOOD TECHNOL BIOTECH, V44, P335; Martínez O, 2018, APPL MICROBIOL BIOT, V102, P4703, DOI 10.1007/s00253-018-8964-y; Martínez O, 2017, J CLEAN PROD, V158, P8, DOI 10.1016/j.jclepro.2017.04.155; Medeiros A. B. P., 2010, Handbook of fruit and vegetable flavors, P95; MILLER GL, 1959, ANAL CHEM, V31, P426, DOI 10.1021/ac60147a030; Morrissey JP, 2015, YEAST, V32, P3, DOI 10.1002/yea.3054; Ponsá S, 2010, J ENVIRON QUAL, V39, P706, DOI 10.2134/jeq2009.0294; Raimbault M., 1998, EJB, Electronic Journal of Biotechnology, V1, P1; Ramos AD, 2008, BRAZ J MICROBIOL, V39, P712, DOI 10.1590/S1517-838220080004000022, 10.1590/S1517-83822008000400022; Rodríguez-Fernández DE, 2012, BIORESOURCE TECHNOL, V118, P603, DOI 10.1016/j.biortech.2012.05.032; Rossi SC, 2009, FOOD RES INT, V42, P484, DOI 10.1016/j.foodres.2009.01.016; Sánchez A, 2015, WASTE MANAGE, V42, P1, DOI 10.1016/j.wasman.2015.05.002; Santis-Navarro A, 2011, BIORESOURCE TECHNOL, V102, P10080, DOI 10.1016/j.biortech.2011.08.062; Sarma S.J., 2014, BIOTRANSFORMATION WA, P99; Soccol Carlos Ricardo, 2017, Biotechnology Research \& Innovation, V1, P52, DOI 10.1016/j.biori.2017.01.002; Thompson W.H., 2001, TEST METH EX COMP CO; Ziegler H., 2007, FLAVOURINGS PRODUCTI, V2nd