生物乙醇发酵:生态友好和可持续发展之路

{"title":"生物乙醇发酵:生态友好和可持续发展之路","authors":"B. Dev, A. Zaky, R. Jayabalan","doi":"10.1201/9780429242847-10","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":354927,"journal":{"name":"Technologies for Value Addition in Food Products and Processes","volume":"404 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":"{\"title\":\"Bioethanol Fermentation: The Path Forward for Eco-Friendly and Sustainable Development\",\"authors\":\"B. Dev, A. Zaky, R. Jayabalan\",\"doi\":\"10.1201/9780429242847-10\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":354927,\"journal\":{\"name\":\"Technologies for Value Addition in Food Products and Processes\",\"volume\":\"404 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-10-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Technologies for Value Addition in Food Products and Processes\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1201/9780429242847-10\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Technologies for Value Addition in Food Products and Processes","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9780429242847-10","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}