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.

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DOI: 10.3390/FOODS9081082 GOOGLE SCHOLAR lock_openOpen access editor

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