Enhanced volatile fatty acid production from food waste via anaerobic fermentation: effect of irons with different sizes-Reference-Cited by-同舟云学术

Enhanced volatile fatty acid production from food waste via anaerobic fermentation: effect of irons with different sizes

Published:2022-08-18 Issue: Volume: Page:1-11
ISSN:0959-3330
Container-title:Environmental Technology
language:en
Short-container-title:Environmental Technology

Author:

Zhao Youcai¹²,Wei Ran¹²,He Dongwei¹,Niu Dongjie¹,Zhou Tao¹²

Affiliation:

1. The State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, Shanghai, People’s Republic of China

2. Shanghai Institute of Pollution Control and Ecological Security, Shanghai, People’s Republic of China

Funder

National Natural Science Foundation of China

Social Development Program of Science and Technology Committee Foundation of Shanghai

Publisher

Informa UK Limited

Subject

Waste Management and Disposal,Water Science and Technology,General Medicine,Environmental Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/09593330.2022.2099309

Reference29 articles.

1. Acetic acid production from food wastes using yeast and acetic acid bacteria micro-aerobic fermentation

2. Food waste and food processing waste for biohydrogen production: A review

3. Biohythane production from organic wastes: present state of art

4. Current status of food waste generation and management in China

5. Enhancement of volatile fatty acid production by co-fermentation of food waste and excess sludge without pH control: The mechanism and microbial community analyses

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