Optimal Fermentation Conditions for Maximizing the Ethanol Production by Kluyveromyces Fragilis from Cheese Whey Powder

AuthID
 P-002-RWC
4
Author(s)
Document Type
Article
Year published
2011
Published
in BIOMASS & BIOENERGY, ISSN: 0961-9534
Volume: 35, Issue: 5, Pages: 1977-1982 (6)
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Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-79953269625
Wos: WOS:000290238200045
Source Identifiers
ISSN: 0961-9534
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