Dark-fermentative biohydrogen production from vegetable residue using wine lees as novel inoculum
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This work studied wine lees as a novel source of microorganisms for biohydrogen production from vegetable residue (VR). Green tomatoes (WLGT), bell peppers (WLBP), green beans (WLGB), zucchini (WLZ), peas (WLP), and (WLE) eggplants were used as a substrate for... ...
