Dynamic Change of Ph in Acidogenic Fermentation of Cheese Whey Towards Polyhydroxyalkanoates Production: Impact on Performance and Microbial Population

AuthID
 P-012-D1H
6
Author(s)
Gouveia, AR
·
Freitas, EB
·
Galinha, CF
·
Tipo de Documento
Proceedings Paper
Year published
2017
Publicado
in NEW BIOTECHNOLOGY, ISSN: 1871-6784
Volume: 37, Páginas: 108-116 (9)
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Wos®
Scopus®
Crossref®41
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 27422276
SCOPUS: 2-s2.0-84978922881
Wos: WOS:000401208000012
Source Identifiers
ISSN: 1871-6784
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