Characterization of Orange Peel Waste and Valorization to Obtain Reducing Sugars

Annually, millions of tons of foods are generated with the purpose to feed the growing world population. One particular eatable is orange, the production of which in 2018 was 75.54 Mt. One way to valorize the orange residue is to produce bioethanol by fermenting the reducing sugars generated from or...

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Detalles Bibliográficos
Autores principales: Ayala, José R., Montero, Gisela, Coronado, Marcos A., García, Conrado, Curiel-Alvarez, Mario A., León, José A., Sagaste, Carlos A., Montes, Daniela G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961523/
https://www.ncbi.nlm.nih.gov/pubmed/33802601
http://dx.doi.org/10.3390/molecules26051348

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961523/
https://www.ncbi.nlm.nih.gov/pubmed/33802601
http://dx.doi.org/10.3390/molecules26051348

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