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Protein composition determines the preferential consumption of amino acids during anaerobic mixed-culture fermentation

Author
Organization
Keywords
Acidification, Biorefinery, Productivity, Protein composition, Selectivity, Volatile fatty acid production, VOLATILE FATTY-ACIDS, ACIDOGENIC FERMENTATION, MICROBIAL-PRODUCTION, WASTE-WATER, DEGRADATION, HYDROLYSIS, GELATIN, REACTOR, MODEL, PH

Citation

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MLA
Bevilacqua, Riccardo, et al. “Protein Composition Determines the Preferential Consumption of Amino Acids during Anaerobic Mixed-Culture Fermentation.” WATER RESEARCH, vol. 183, 2020, doi:10.1016/j.watres.2020.115958.
APA
Bevilacqua, R., Regueira López, A., Mauricio-Iglesias, M., Lema, J. M., & Carballa, M. (2020). Protein composition determines the preferential consumption of amino acids during anaerobic mixed-culture fermentation. WATER RESEARCH, 183. https://doi.org/10.1016/j.watres.2020.115958
Chicago author-date
Bevilacqua, Riccardo, Alberte Regueira López, Miguel Mauricio-Iglesias, Juan M. Lema, and Marta Carballa. 2020. “Protein Composition Determines the Preferential Consumption of Amino Acids during Anaerobic Mixed-Culture Fermentation.” WATER RESEARCH 183. https://doi.org/10.1016/j.watres.2020.115958.
Chicago author-date (all authors)
Bevilacqua, Riccardo, Alberte Regueira López, Miguel Mauricio-Iglesias, Juan M. Lema, and Marta Carballa. 2020. “Protein Composition Determines the Preferential Consumption of Amino Acids during Anaerobic Mixed-Culture Fermentation.” WATER RESEARCH 183. doi:10.1016/j.watres.2020.115958.
Vancouver
1.
Bevilacqua R, Regueira López A, Mauricio-Iglesias M, Lema JM, Carballa M. Protein composition determines the preferential consumption of amino acids during anaerobic mixed-culture fermentation. WATER RESEARCH. 2020;183.
IEEE
[1]
R. Bevilacqua, A. Regueira López, M. Mauricio-Iglesias, J. M. Lema, and M. Carballa, “Protein composition determines the preferential consumption of amino acids during anaerobic mixed-culture fermentation,” WATER RESEARCH, vol. 183, 2020.
@article{8724932,
  articleno    = {{115958}},
  author       = {{Bevilacqua, Riccardo and Regueira López, Alberte and Mauricio-Iglesias, Miguel and Lema, Juan M. and Carballa, Marta}},
  issn         = {{0043-1354}},
  journal      = {{WATER RESEARCH}},
  keywords     = {{Acidification,Biorefinery,Productivity,Protein composition,Selectivity,Volatile fatty acid production,VOLATILE FATTY-ACIDS,ACIDOGENIC FERMENTATION,MICROBIAL-PRODUCTION,WASTE-WATER,DEGRADATION,HYDROLYSIS,GELATIN,REACTOR,MODEL,PH}},
  language     = {{eng}},
  pages        = {{10}},
  title        = {{Protein composition determines the preferential consumption of amino acids during anaerobic mixed-culture fermentation}},
  url          = {{http://dx.doi.org/10.1016/j.watres.2020.115958}},
  volume       = {{183}},
  year         = {{2020}},
}

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