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Journal: Sustainability, 2019
Volume: 11
Number: 3330

Article: Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH
Authors: by Vincenzo Luongo, Grazia Policastro, Anish Ghimire, Francesco Pirozzi and Massimiliano Fabbricino
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2071-1050/11/12/3330

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