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The Role of Lignocellulosic Composition and Residual Lipids in Empty Fruit Bunches on the Production of Humic Acids in Submerged Fermentations.
Volpi, Mpc; Santos, V S; Ribeiro, Apb; Santana, Mha; Bastos, R G.
Afiliação
  • Volpi M; Department of Engineering of Materials and Bioprocesses, School of Chemical Engineering, University of Campinas, Albert Einstein, 500, Campinas, SP, 13083-852, Brazil.
  • Santos VS; Department of Food Technology, School of Food Engineering, University of Campinas, Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil.
  • Ribeiro A; Department of Food Technology, School of Food Engineering, University of Campinas, Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil.
  • Santana M; Department of Engineering of Materials and Bioprocesses, School of Chemical Engineering, University of Campinas, Albert Einstein, 500, Campinas, SP, 13083-852, Brazil.
  • Bastos RG; Center of Agricultural Scientes (CCA), Federal University of São Carlos (UFSCar), Campus Araras, Via Anhanguera, km 174, Araras, SP, 13604-900, Brazil. reinaldo.bastos@ufscar.br.
Appl Biochem Biotechnol ; 187(3): 957-964, 2019 Mar.
Article em En | MEDLINE | ID: mdl-30105546
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Trichoderma / Óleo de Palmeira / Fermentação / Substâncias Húmicas / Lignina / Lipídeos Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Trichoderma / Óleo de Palmeira / Fermentação / Substâncias Húmicas / Lignina / Lipídeos Idioma: En Ano de publicação: 2019 Tipo de documento: Article