Fermentative production of 2,3-Butanediol using bread waste – A green approach for sustainable management of food waste

被引：0
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作者：
Narisetty, Vivek [1 ]
Zhang, Le [2 ]
Zhang, Jingxin [3 ]
Sze Ki Lin, Carol [4 ]
Wah Tong, Yen [2 ]
Loke Show, Pau [5 ,9 ]
Kant Bhatia, Shashi [6 ]
Misra, Ashish [7 ]
Kumar, Vinod [1 ,8 ]
机构：
[1] School of Water, Energy and Environment, Cranfield University, Cranfield,MK43 0AL, United Kingdom
[2] Department of Chemical and Biomolecular Engineering, College of Design and Engineering, National University of Singapore, 4 Engineering Drive, 117585, Singapore
[3] China-UK Low Carbon College, Shanghai Jiao Tong University, Shanghai,201306, China
[4] School of Energy and Environment, City University of Hong Kong, Hong Kong Special Administrative Region, China
[5] Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
[6] Department of Biological Engineering, College of Engineering, Konkuk University, Seoul,05029, Korea, Republic of
[7] Department of Biochemical Engineering & Biotechnology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi,110016, India
[8] Department of Chemical Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi,110016, India
[9] Zhejiang Provincial Key Laboratory for Subtropical Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou,325035, China
来源：
Bioresource Technology | 2022年 / 358卷
关键词：
Compendex;
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摘要：
Food products
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