pH shaped kinetic characteristics and microbial community of food waste hydrolysis and acidification
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DOI: 10.1016/j.bej.2019.03.004
Abstract: Abstract Hydrolysis and acidification of food waste under a wide range of pH (4–11) was investigated to maximize volatile fatty acids (VFA) accumulation and H2 production via kinetic model and microbial analysis. To the best… read more here.
Keywords: acidification; hydrolysis; hydrolysis acidification; vfa accumulation ... See more keywords