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brj-24243	doi.org	https://doi.org/10.1016/j.sciaf.2020.e00554
brj-24243	doi.org	https://doi.org/10.1016/j.bej.2018.03.003
brj-24243	doi.org	https://doi.org/10.1016/j.foodcont.2020.107286
brj-24243	doi.org	https://doi.org/10.3389/fsufs.2025.1497609
brj-24243	doi.org	https://doi.org/10.1016/j.wasman.2015.06.008
brj-24243	doi.org	https://doi.org/10.1016/0141-0229(91)90150-9
brj-24243	doi.org	https://doi.org/10.1016/j.biortech.2015.03.106
brj-24243	doi.org	https://doi.org/10.1016/j.biortech.2015.02.008
brj-24243	doi.org	https://doi.org/10.1016/j.procbio.2005.12.002
brj-24243	doi.org	https://doi.org/10.1016/j.crgsc.2021.100083
brj-24243	doi.org	https://doi.org/10.1016/j.egyr.2021.12.015
brj-24243	doi.org	https://doi.org/10.1016/j.biortech.2011.10.017
brj-24243	www.mdpi.com	https://www.mdpi.com/1996-1073/15/20/7573
brj-24243	doi.org	https://doi.org/10.1016/j.jclepro.2023.136815
brj-24243	doi.org	https://doi.org/10.1016/j.rser.2013.06.016
brj-24243	doi.org	https://doi.org/10.1016/j.ijbiomac.2021.12.021
brj-24243	doi.org	https://doi.org/10.1016/j.bej.2013.12.005