Effect of a New Thermal Treatment in Combination with Saprobic Fungal Incubation on the Phytotoxicity Level of Alperujo-Reference-Cited by-同舟云学术

Effect of a New Thermal Treatment in Combination with Saprobic Fungal Incubation on the Phytotoxicity Level of Alperujo

Published:2011-04-13 Issue:7 Volume:59 Page:3239-3245
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sampedro Inmaculada,Aranda Elisabet,Rodríguez-Gutiérrez Guillermo,Lama-Muñoz Antonio,Ocampo Juan Antonio,Fernández-Bolaños Juan,García-Romera Inmaculada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2003305

Reference37 articles.

1. Gasification of leached orujillo (olive oil waste) in a pilot plant circulating fluidised bed reactor. Preliminary results

2. Saprobic fungi decrease plant toxicity caused by olive mill residues

3. Saprobe fungi decreased the sensitivity to the toxic effect of dry olive mill residue on arbuscular mycorrhizal plants

4. Treatment of olive mill effluents by coagulation–flocculation–hydrogen peroxide oxidation and effect on phytotoxicity

5. Chemical characterization and effects on Lepidium sativum of the native and bioremediated components of dry olive mill residue

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