A study of the residual fermentation sugars influence on an alternative downstream process for first and second-generation lactic acid

A study of the residual fermentation sugars influence on an alternative downstream process for first and second-generation lactic acid

R.A.D. Oliveira, A. Komesu, C.E. Vaz Rossell, M.R. Wolf Maciel, R. Maciel Filho

ARTIGO

Inglês

Lactic acid is an important biomolecule with a substantial market share. Currently, investments in the area are concentrated on new substrates and technologies, in order to boost production and separation performance. Molecular distillation has been recognized as a promising technology in the...

CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ

FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP

Fechado

A study of the residual fermentation sugars influence on an alternative downstream process for first and second-generation lactic acid

R.A.D. Oliveira, A. Komesu, C.E. Vaz Rossell, M.R. Wolf Maciel, R. Maciel Filho


										

A study of the residual fermentation sugars influence on an alternative downstream process for first and second-generation lactic acid

R.A.D. Oliveira, A. Komesu, C.E. Vaz Rossell, M.R. Wolf Maciel, R. Maciel Filho

    Fontes

    Sustainable chemistry and pharmacy

    Vol. 15 (Mar., 2020), n. art. 100206