机译:一种简化的生物烹饪概念,用于糖甜菜纸浆的算子:果胶的Ecofriendly分离为烘焙前的步骤
University of Salerno Giovanni Paolo Ⅱ 132 84084 Fisciano SA Italy;
Institute for Research on Combustion National Research Council P. le Tecchio 80 80125 Napoli Italy;
Republic of Bashkortostan Ufa State Aviation Technical University K. Marks 12 450077 Ufa Russian Federation;
Institute for Microelectronics and Microsystems (IMM) of the National Council of Research (CNR) Via Pietro Castellino 111 80131 Napoli Italy;
University of Salerno Giovanni Paolo Ⅱ 132 84084 Fisciano SA Italy;
Republic of Bashkortostan Ufa State Aviation Technical University K. Marks 12 450077 Ufa Russian Federation;
Sugar beet pulp; Agro-industrial residues; Bio-chemicals; Bio-fuels; Citric acid extraction; Pectin;
机译:甜菜制浆通过烘焙进行增值,重点是果胶的初步提取效果
机译:菊花欧文氏菌种果胶甲酯酶A的热稳定作用,用于甜菜浆生物炼制
机译:在生物精炼概念中由球形红球菌O.U.001进行甜菜糖蜜的糖化以生产生物氢和5-氨基乙酰丙酸
机译:植物果胶甲基酯酶治疗通过钙交联在糖束纸浆中显着减少水结合
机译:用果胶甲基酯酶将甜菜浆中的生物甲醇转化。
机译:从甜菜浆(SBP)生产2G乳酸的简单生物精炼概念:一种高价值的目标方法以使废物流平衡
机译:一种简单的生物遗弃概念,制作来自甜菜纸浆(SBP)的2g乳酸:高价值目标方法,以储存废物流