Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil

Autor:	Donzella, S., Andrea, F., Arioli, S., Pellegrino, L.M., D'Incecco, P., Molinari, F.E., Speranza, G., Daniela, U., Robescu, M.S., Compagno, C.M.
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	Cutaneotrichosporon oleaginosus lipid production whey permeate fermentation optimization flow cytometry Settore CHIM/11 - Chimica e Biotecnologia delle Fermentazioni Settore AGR/15 - Scienze e Tecnologie Alimentari Settore CHIM/06 - Chimica Organica Settore AGR/16 - Microbiologia Agraria
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=od______1261::f9c13913195ffd0f6cddc89f58864a38 https://hdl.handle.net/2434/949612 Zobrazit plný text záznamu