On the Valorization of Lactose and Its Derivatives from Cheese Whey as a Dairy Industry By-Product: an Overview

AuthID
 P-00S-JDC
2
Author(s)
Document Type
Review
Year published
2020
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 246, Issue: 11, Pages: 2161-2174 (14)
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Publication Identifiers
Scopus: 2-s2.0-85089017966
Wos: WOS:000556143600001
Source Identifiers
ISSN: 1438-2377
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