Mathematical modeling of the ethanol fermentation of cashew apple juice by a flocculent yeast: the effect of initial substrate concentration and temperature-Reference-Cited by-同舟云学术

Mathematical modeling of the ethanol fermentation of cashew apple juice by a flocculent yeast: the effect of initial substrate concentration and temperature

Published:2017-06-06 Issue:8 Volume:40 Page:1221-1235
ISSN:1615-7591
Container-title:Bioprocess and Biosystems Engineering
language:en
Short-container-title:Bioprocess Biosyst Eng

Author:

Pinheiro Álvaro Daniel Teles,da Silva Pereira Andréa,Barros Emanuel Meneses,Antonini Sandra Regina Ceccato,Cartaxo Samuel Jorge Marques,Rocha Maria Valderez Ponte,Gonçalves Luciana Rocha B.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Bioengineering,Biotechnology

Link

http://link.springer.com/article/10.1007/s00449-017-1782-2/fulltext.html

Reference35 articles.

1. Deenanath ED, Rumbold K, Iyuke S (2013) The production of bioethanol from cashew apple juice by batch fermentation using Saccharomyces cerevisiae Y2084 and Vin13. ISRN Renew Energy 2013:1–11. doi: 10.1155/2013/107851