Insights into the changes of amino acids, microbial community, and enzymatic activities related with the nutrient quality of product during the composting of food waste
Crossref DOI link: https://doi.org/10.1007/s11783-023-1635-y
Published Online: 2022-10-07
Published Print: 2023-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Xue, Ying
Xiao, Keke
Wu, Xiang
Sun, Mei
Liu, Yifei
Ou, Bei
Yang, Jiakuan
Text and Data Mining valid from 2022-10-07
Version of Record valid from 2022-10-07
Article History
Received: 2 June 2022
Revised: 22 August 2022
Accepted: 26 August 2022
First Online: 7 October 2022