Lactic acid from apple pomace: a laboratory experiment for teaching valorisation of wastes-Reference-Cited by-同舟云学术

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Lactic acid from apple pomace: a laboratory experiment for teaching valorisation of wastes

Published:2009-08 Issue:2 Volume:7 Page:83-88
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Alonso J. L.,Garrote G.,Domínguez H.,Santos V.,Parajó J. C.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/11358120902906990

Reference9 articles.

1. Production of l-lactic Acid and Oligomeric Compounds from Apple Pomace by Simultaneous Saccharification and Fermentation: A Response Surface Methodology Assessment

2. Experimental evaluation of alternative fermentation media for L-lactic acid production from apple pomace

3. Factors affecting the fermentative lactic acid production from renewable resources1

4. The news of science, a colloquium-style course designed to promote lifelong scientific awareness

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1. Microbial production of lactic acid from food waste: Latest advances, limits, and perspectives;Bioresource Technology;2022-02

2. Fruit pomace-lignin as a sustainable biopolymer for biomedical applications;Journal of Cleaner Production;2021-12

3. A critical review on the development stage of biorefinery systems towards the management of apple processing-derived waste;Renewable and Sustainable Energy Reviews;2021-06

4. Biorefineries for the valorization of food processing waste;The Interaction of Food Industry and Environment;2020

5. Microbial Resources and Innovation in the Wine Production Sector;South African Journal of Enology & Viticulture;2017-10

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