Subcritical water hydrolysis followed by pre-purification of cashew apple bagasse hydrolysates to produce fermentable sugar.
- DOI
- 10.1016/j.foodres.2025.117019
- Published
- 2025 Nov
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2025.117019,
title = {Subcritical water hydrolysis followed by pre-purification of cashew apple bagasse hydrolysates to produce fermentable sugar.},
author = {Barroso TLCT and Castro LEN and da Cruz EP and Ferreira VC and da Rosa RG and Goldbeck R and Forster-Carneiro T},
year = {2025},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2025.117019},
url = {https://doi.org/10.1016/j.foodres.2025.117019}
}RIS
TY - JOUR TI - Subcritical water hydrolysis followed by pre-purification of cashew apple bagasse hydrolysates to produce fermentable sugar. AU - Barroso TLCT AU - Castro LEN AU - da Cruz EP AU - Ferreira VC AU - da Rosa RG AU - Goldbeck R AU - Forster-Carneiro T PY - 2025 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2025.117019 UR - https://doi.org/10.1016/j.foodres.2025.117019 ER -
APA
TLCT, B., LEN, C., EP, D. C., VC, F., RG, D. R., R, G., & T, F. (2025). Subcritical water hydrolysis followed by pre-purification of cashew apple bagasse hydrolysates to produce fermentable sugar.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.117019
Source records
- pubmed · retrieved 2026-09-26T18:24:26.241Z