Enzymatic Hydrolysis of Hemp Seed Cake Flour: Impact on Technological Properties
This study explored improving the technological properties of hemp seed cake flour through enzymatic hydrolysis. Before hydrolysis, the biomass underwent a delignification pre-treatment using a deep eutectic solvent made of glycerol and choline chloride to remove lignin and enhance treatment yield....
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
AIDIC Servizi S.r.l.
2025-10-01
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| سلاسل: | Chemical Engineering Transactions |
| الوصول للمادة أونلاين: | https://www.cetjournal.it/index.php/cet/article/view/15458 |
| الوسوم: |
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