Value added products from fermentation of sugars derived from agro-food residues-Reference-Cited by-同舟云学术

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Value added products from fermentation of sugars derived from agro-food residues

Published:2018-01 Issue: Volume:71 Page:52-64
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Diaz Ana Belen,Blandino Ana,Caro Ildefonso^ORCID

Funder

“Agencia Estatal de Investigación (AEI)

“Fondo Europeo de Desarrollo Regional (FEDER)”

Ministerio de Economía, Industria y Competitividad

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference158 articles.

1. Renewable hydrogen: Prospects and challenges;Abbasi;Renewable and Sustainable Energy Reviews,2011

2. Pretreatment of lignocellulosic biomass for organic acid production;Akhtar,2014

3. Recent advances in production of succinic acid from lignocellulosic biomass;Akhtar;Applied Microbiology and Biotechnology,2014

4. Formation of intracytoplasmic lipid inclusions by Rhodococcus opacus strain PD630;Alvarez;Archives in Microbiology,1996

5. Bioprospecting thermophilic/thermotolerant microbes for production of lignocellulosic ethanol: A future perspective;Arora;Renewable and Sustainable Energy Reviews,2015

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