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Figure S1. Lignin peroxidase production during solid-state fermentation of apple pomace using different modes of agitation and aeration.

Figure S2. Manganese peroxidase production during solid-state fermentation of apple pomace using different modes of agitation and aeration.

Figure S3. Laccase production during solid-state fermentation of apple pomace using different modes of agitation and aeration.

Figure S4. Liberation of total polyphenolic compounds production during solid-state fermentation of apple pomace using different modes of aeration and agitation. Values are expressed as means of three replicates ± standard deviation.

Figure S5. Phanerocheate chrysoporium viability during solid-state fermentation of apple pomace using different modes of agitation and aeration.

Figure S6. Water activity variation during solid-state fermentation of apple pomace using different modes of agitation and aeration.

Table S1. Variations of pH and moisture content during solid-state fermentation of apple pomace using different modes of agitation and aeration.

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