Dynamic change of pH in acidogenic fermentation of cheese whey towards polyhydroxyalkanoates production: Impact on performance and microbial population

Elsevier, New Biotechnology, (37), p. 108-116

Journal article published in 2017 by Ana R. Gouveia, Elisabete B. Freitas, Cláudia F. Galinha, Gilda Carvalho

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