Betaine removal during thermo- and mesophilic aerobic batch biodegradation of beet molasses vinasse: influence of temperature and pH on the progress and efficiency of the process.
Betaine removal during thermo- and mesophilic aerobic batch biodegradation of beet molasses vinasse: influence of temperature and pH on the progress and efficiency of the process.
复制标题
甜菜糖蜜酒糟的热和中温好氧分批生物降解过程中甜菜碱的去除：温度和 pH 值对过程进度和效率的影响。
DOI：
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复制
发表时间：
2011
影响因子：
8.7
通讯作者：
T. Miśkiewicz
中科院分区：
文献类型：
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作者：
E. Cibis;Agnieszka Ryznar;M. Krzywonos;Krzysztof Lutosławski;T. Miśkiewicz
