High-value-added compound recovery with high-temperature hydrothermal treatment and steam explosion, and subsequent biomethanization of residual strawberry extrudate

  1. Cubero-Cardoso, J.
  2. Trujillo-Reyes, A.
  3. Serrano, A.
  4. Rodríguez-Gutiérrez, G.
  5. Borja, R.
  6. Fermoso, F.G.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2020

Ausgabe: 9

Nummer: 8

Art: Artikel

DOI: 10.3390/FOODS9081082 GOOGLE SCHOLAR lock_openOpen Access editor