Zobrazeno 1 - 2
of 2
pro vyhledávání: '"László Gyenge"'
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34060- (2024)
The study assessed the effects of soaking hard cheeses and cheese slices in blackcurrant wine on their antioxidant, microbiological, and sensory properties. Soaking increased weekly, the phenolic content by 40.86 ± 0.3 mg GAE/100 g (gallic acid equi
Externí odkaz:
https://doaj.org/article/6c380fea9f894dd398fb3bfc283efd42
Autor:
Christoph-Maximilian Seidel, Simone Brethauer, László Gyenge, Philipp Rudolf von Rohr, Michael H. Studer
Publikováno v:
Biotechnology for Biofuels, Vol 12, Iss 1, Pp 1-12 (2019)
Abstract Background Lignocellulosic biomass is considered as a potential source for sustainable biofuels. In the conversion process, a pretreatment step is necessary in order to overcome the biomass recalcitrance and allow for sufficient fermentable
Externí odkaz:
https://doaj.org/article/08034fbc548b4f76b6bc29666d588897