Growth Kinetics and Physiological Behavior of Co-Cultures of Saccharomyces Cerevisiae and Kluyveromyces Lactis, Fermenting Carob Sugars Extracted with Whey

AuthID
 P-00K-N2V
9
Author(s)
Constantino, A
·
Felizardo, C
·
Fernandes, T
·
Peinado, JM
Tipo de Documento
Article
Year published
2016
Publicado
in ENZYME AND MICROBIAL TECHNOLOGY, ISSN: 0141-0229
Volume: 92, Páginas: 41-48 (8)
Indexing
Wos®
Scopus®
Crossref®15
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84978224526
Wos: WOS:000382798000006
Source Identifiers
ISSN: 0141-0229
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