Biosynthesis of antioxidant xanthan gum by xanthomonas campestris using substrates added with moist olive pomace
Publication date:
2023
Publisher version:
Citación:
Food and Bioproducts processing, 141, p. 210-218 (2023); doi:10.1016/j.fbp.2023.08.008
Descripción física:
p. 210-218
ISSN:
Patrocinado por:
The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through na- tional funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020), and SusTEC (LA/P/0007/2021). Project OleaChain “Skills for sustainability and innovation in the value chain of traditional olive groves in the Northern Inland of Portugal” (NORTE-06-3559-FSE-000188) for P.J.L. Crugeira and A.I.G. Rodrigues contracts. FCT for the PhD research grant of H.H.S. Almeida (SFRH/BD/148124/2019). National funding by FCT, P.I., through the institutional scientific employment program contract of A. Santamaria-Echart.
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