Elba Pinto da Silva Bon | SINAFERM SHEB 2019 | Galoá Proceedings

Universidade Federal do Rio de Janeiro

Elba Pinto da Silva Bon

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SYSTEM VISCOSITY CHANGE DURING HIGH SOLIDS CONTENT SACCHARIFICATION OF SUGARCANE BAGASSE USING FIVE DIFFERENT ENZYMATIC COCKTAILS
Roberta Espinheira ¹
Tiago Guimarães ¹
Elba Pinto da Silva Bon ¹
Catarina Oliveira ²
Ayla Sant'Ana da Silva ³
¹ Universidade Federal do Rio de Janeiro
² Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Campus Rio de Janeiro
³ Instituto Nacional de Tecnologia
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107165

SHEB 2. Processes of Enzymatic Hydrolysis of Biomass

Oral

Co-authors (4)

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