Author:
Zhang Xiuju,Liu Huan,Yang Guangyan,Yao Hong
Reference30 articles.
1. Reducing food waste in buffet restaurants: A corporate management approach;C M E Wu;Foods,2023
2. Conversion of food and kitchen waste to value-added products;R Sindhu;Journal of Environmental Management,2019
3. Technical progress and perspective on the thermochemical conversion of kitchen waste and relevant applications: A comprehensive review;X Liu;Fuel,2023
4. A review of the hydrothermal carbonization of biomass waste for hydrochar formation: Process conditions, fundamentals, and physicochemical properties;T Wang;Renewable and Sustainable Energy Reviews,2018
5. Chapter 8 -Emerging extraction techniques: Hydrothermal processing;S T Yoganandham;Sustainable Seaweed Technologies,2020