Published in
American Chemical Society, ACS Sustainable Chemistry and Engineering, 2(5), p. 1400-1407, 2016
DOI: 10.1021/acssuschemeng.6b01901
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Effect of Operational Parameters in the Continuous Anaerobic Fermentation of Cheese Whey on Titers, Yields, Productivities, and Microbial Community Structures
Journal article published in 2016 by
Joana M. B. Domingos,
Gonzalo A. Martinez 
,
Alberto Scoma ,
Serena Fraraccio,
Frederiek-Maarten Kerckhof,
Nico Boon,
Maria A. M. Reis ,
Fabio Fava,
Lorenzo Bertin
,
Alberto Scoma ,
Serena Fraraccio,
Frederiek-Maarten Kerckhof,
Nico Boon,
Maria A. M. Reis ,
Fabio Fava,
Lorenzo Bertin
This paper was not found in any repository, but could be made available legally by the author.
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Preprint: archiving allowed
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- Must not violate ACS ethical Guidelines
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- Must obtain written permission from Editor
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