- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
1 Online-Ressource.
- Language
-
Englisch
- Bibliographic citation
-
Apple pomace as an alternative substrate for butanol production ; volume:13 ; number:1 ; day:6 ; month:12 ; year:2023 ; pages:1-6 ; date:12.2023
AMB express ; 13, Heft 1 (6.12.2023), 1-6, 12.2023
- Classification
-
Biowissenschaften, Biologie
- Creator
-
Tigunova, Olena
Bratishko, Viacheslav
Shulga, Sergiy
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1186/s13568-023-01649-1
- URN
-
urn:nbn:de:101:1-2024022214042164296659
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.03.20242024, 12:20 PM CET
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Tigunova, Olena
- Bratishko, Viacheslav
- Shulga, Sergiy
- SpringerLink (Online service)
Other Objects (12)
Enzymatic Hydrolysis and Fermentation of Apple Pomace
Apple Pomace as Potential Source of Natural Active Compounds
Production of 5-hydroxymethylfurfural from apple pomace in deep eutectic solvent
Role of apple pomace in the formulation of a novel healthy mayonnaise
Enzyme‐Assisted Supercritical Fluid Extraction of Flavonoids from Apple Pomace (Malus×domestica)
Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace
Phenolic compounds as a means of authenticity control and their recovery from apple pomace
Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition
Jumbo quail responses to diets containing incremental levels of apple (Malus domestica Borkh) pomace
Metagenomic mining pectinolytic microbes and enzymes from an apple pomace-adapted compost microbial community
Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation
Multivariate analysis of structural and functional properties of fibres from apple pomace using different extraction methods
Enzymatic Hydrolysis and Fermentation of Apple Pomace
Apple Pomace as Potential Source of Natural Active Compounds
Production of 5-hydroxymethylfurfural from apple pomace in deep eutectic solvent
Role of apple pomace in the formulation of a novel healthy mayonnaise
Enzyme‐Assisted Supercritical Fluid Extraction of Flavonoids from Apple Pomace (Malus×domestica)
Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace
Phenolic compounds as a means of authenticity control and their recovery from apple pomace
Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition
Jumbo quail responses to diets containing incremental levels of apple (Malus domestica Borkh) pomace
Metagenomic mining pectinolytic microbes and enzymes from an apple pomace-adapted compost microbial community
Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation
Multivariate analysis of structural and functional properties of fibres from apple pomace using different extraction methods
Enzymatic Hydrolysis and Fermentation of Apple Pomace
Apple Pomace as Potential Source of Natural Active Compounds
Production of 5-hydroxymethylfurfural from apple pomace in deep eutectic solvent
Role of apple pomace in the formulation of a novel healthy mayonnaise
Enzyme‐Assisted Supercritical Fluid Extraction of Flavonoids from Apple Pomace (Malus×domestica)
Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace
Phenolic compounds as a means of authenticity control and their recovery from apple pomace
Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition
Jumbo quail responses to diets containing incremental levels of apple (Malus domestica Borkh) pomace
Metagenomic mining pectinolytic microbes and enzymes from an apple pomace-adapted compost microbial community
Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation