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Treatment of kraft black liquor using basidiomycete and ascomycete fungi

dc.contributor.authorDíaz González, Ana Isabel 
dc.contributor.authorLaca Pérez, Adriana 
dc.contributor.authorLima, Nelson
dc.contributor.authorDíaz Fernández, José Mario 
dc.date.accessioned2023-04-10T11:34:33Z
dc.date.available2023-04-10T11:34:33Z
dc.date.issued2023
dc.identifier.citationProcess Safety and Environmental Protection, 168, p. 67-76 (2022); doi:10.1016/j.psep.2022.09.065
dc.identifier.issn0957-5820
dc.identifier.urihttp://hdl.handle.net/10651/67286
dc.description.sponsorshipSpanish Ministry of Economy and Competitiveness (MINECO) [CTM2015-63864-R]; Spanish Ministry of Science, Innovation and Universities (MICINN) [BES-2016-077963]spa
dc.format.extentp. 67-76spa
dc.language.isoengspa
dc.relation.ispartofProcess Safety and Environmental Protection, 168spa
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights© 2023 The authors
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleTreatment of kraft black liquor using basidiomycete and ascomycete fungispa
dc.typejournal articlespa
dc.identifier.doi10.1016/j.psep.2022.09.065
dc.local.notesOA ATUO22
dc.relation.projectIDMINECO/CTM2015–63864-Rspa
dc.relation.projectIDMICINN/BES2016–077963spa
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.psep.2022.09.065spa
dc.rights.accessRightsopen accessspa
dc.type.hasVersionVoR


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