Membrane assisted processing of acetone, butanol, and ethanol (ABE) aqueous streams

Katarzyna Knozowska(Nicolaus Copernicus University), Jan Kujawski(Wrocław University of Science and Technology), Frank Lipnizki(Lund University), Marek Bryjak(Wrocław University of Science and Technology), Joanna Kujawa(Nicolaus Copernicus University), Wojciech Kujawski(Nicolaus Copernicus University), Irena Petrinić(University of Maribor), Anna Kujawska(Nicolaus Copernicus University), Guoqiang Li(Institute of Coal Chemistry), Lı́lia Ahrné(United States Congress)
Chemical Engineering and Processing - Process Intensification
May 13, 2021
10.1016/j.cep.2021.108462
Cited by 31

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
|Current Research in Food Science|2020|206
Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
|LWT|2007|194
Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
|LWT|2001|170
Food powder handling and processing: Industry problems, knowledge barriers and research opportunities
|Chemical Engineering and Processing - Process Intensification|2004|147
Innovative Technologies for Food Preservation
|Elsevier eBooks|2017|131