Effect of high-pressure steam treatment on enzymatic saccharification of oil palm empty fruit bunches.

Effect of high-pressure steam treatment on enzymatic saccharification of oil palm empty fruit bunches.

The effectiveness of high-pressure steam treatment (HPST) with various treatment temperatures (170, 190, 210, and 230 °C) on the enzymatic hydrolysis yield of oil palm empty fruit bunches (OPEFB) was successfully investigated. Analysis of the compositions of raw and treated OPEFB showed that signifi...

Deskribapen osoa

Xehetasun bibliografikoak
Egile Nagusiak:	Samsu Baharuddin, Azhari, Md. Yunos, Khairul Faezah, Zakaria, Rabitah, Md Yunos, Noor Seribainun Hidayah, Nik Mahmud, Nik Anis
Formatua:	Artikulua
Hizkuntza:	English English
Argitaratua:	2012
Sarrera elektronikoa:	http://psasir.upm.edu.my/id/eprint/23485/1/Effect%20of%20high.pdf

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