Optimizing food waste hydrothermal parameters to reduce Maillard reaction and increase volatile fatty acid production
Dongsheng Shen
,
Dongsheng Shen
X
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Affiliations
- School of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, P.R. China;Zhejiang Provincial Key Laboratory of Solid Waste Treatment and Recycling, Zhejiang Gongshang University, Hangzhou 310012, P.R. China;Instrumental Analysis Center of Zhejiang Gongshang University, Hangzhou 310018, China
Jiaze Liu
,
Jiaze Liu
X
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Affiliations
- School of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, P.R. China;Zhejiang Provincial Key Laboratory of Solid Waste Treatment and Recycling, Zhejiang Gongshang University, Hangzhou 310012, P.R. China;Instrumental Analysis Center of Zhejiang Gongshang University, Hangzhou 310018, China
Jun Yin
,
Jun Yin
X
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Affiliations
- School of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, P.R. China;Zhejiang Provincial Key Laboratory of Solid Waste Treatment and Recycling, Zhejiang Gongshang University, Hangzhou 310012, P.R. China;Instrumental Analysis Center of Zhejiang Gongshang University, Hangzhou 310018, China
Xiaozhen He
,
Xiaozhen He
X
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Affiliations
- School of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, P.R. China;Zhejiang Provincial Key Laboratory of Solid Waste Treatment and Recycling, Zhejiang Gongshang University, Hangzhou 310012, P.R. China;Instrumental Analysis Center of Zhejiang Gongshang University, Hangzhou 310018, China
Ting Chen
Ting Chen
X
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Affiliations
- School of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, P.R. China;Zhejiang Provincial Key Laboratory of Solid Waste Treatment and Recycling, Zhejiang Gongshang University, Hangzhou 310012, P.R. China;Instrumental Analysis Center of Zhejiang Gongshang University, Hangzhou 310018, China
DOI:
10.1016/j.jes.2020.09.032
Received July 26, 2020,Revised , Accepted September 27, 2020, Available online October 24, 2020
Volume 33,2021,Pages 43-49