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Evaluation of the acidogenic fermentation potential of food..:
Marchetti, Angela
;
Salvatori, Gaia
;
Astolfi, Maria Luisa
...
Biochemical Engineering Journal. 199 (2023) - p. 109029 , 2023
Link:
https://doi.org/10.1016/j.bej.2023.109029
RT Journal T1
Evaluation of the acidogenic fermentation potential of food industry by-products
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.bej.2023.109029&Exemplar=1&LAN=DE A1 Marchetti, Angela A1 Salvatori, Gaia A1 Astolfi, Maria Luisa A1 Fabiani, Matteo A1 Fradinho, Joana A1 Reis, Maria A.M. A1 Gianico, Andrea A1 Bolzonella, David A1 Villano, Marianna PB Elsevier BV YR 2023 SN 1369-703X JF Biochemical Engineering Journal VO 199 SP 109029 LK http://dx.doi.org/https://doi.org/10.1016/j.bej.2023.109029 DO https://doi.org/10.1016/j.bej.2023.109029 SF ELIB - SuUB Bremen
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