Effect of Operational Parameters in the Continuous Anaerobic. Fermentation of Cheese Whey on Titers, Yields, Productivities, and Microbial Community Structures

AuthID
 P-00M-ESS
9
Author(s)
Domingos, JMB
·
Martinez, GA
·
Scoma, A
·
Fraraccio, S
·
Kerckhof, FM
·
Boon, N
·
Fava, F
·
Bertin, L
Tipo de Documento
Article
Year published
2017
Publicado
in ACS SUSTAINABLE CHEMISTRY & ENGINEERING, ISSN: 2168-0485
Volume: 5, Número: 2, Páginas: 1400-1407 (8)
Indexing
Wos®
Scopus®
Crossref®56
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85011693234
Wos: WOS:000393634600020
Source Identifiers
ISSN: 2168-0485
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