Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Bacterial fermentations"'
Autor:
Lutfiye Yilmaz-Ersan, Buse Usta-Gorgun
Publikováno v:
Electronic Journal of Biotechnology, Vol 47, Iss, Pp 29-35 (2020)
Background Salep is obtained by grinding dried orchid tubers and used as a valuable ingredient in the food industry. Because of the glucomannan content of salep, it is thought to have prebiotic potential. However, there is little information in studi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97420c440a6ec82b4eaac7f95adc814d
http://www.sciencedirect.com/science/article/pii/S0717345820300282
http://www.sciencedirect.com/science/article/pii/S0717345820300282
Autor:
T. Keskin-Gundogdu
Publikováno v:
Chemical and Biochemical Engineering Quarterly, Vol 33, Iss 4, Pp 471-483 (2020)
Chemical and Biochemical Engineering Quarterly
Volume 33
Issue 4
Chemical and Biochemical Engineering Quarterly
Volume 33
Issue 4
WOS: 000508234000005
In this study, novel and conventional techniques for the production of bioethanol from fruit and vegetable wastes (FVWs) by yeast and bacterial fermentation were investigated experimentally. Different pretreatment techniques
In this study, novel and conventional techniques for the production of bioethanol from fruit and vegetable wastes (FVWs) by yeast and bacterial fermentation were investigated experimentally. Different pretreatment techniques
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c802d57b72b65db54baffdbbecb383df
http://silverstripe.fkit.hr/cabeq/assets/Uploads/05-4-19.pdf
http://silverstripe.fkit.hr/cabeq/assets/Uploads/05-4-19.pdf
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