Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation
Caballero, A.; Caballero, P.; León, F.; Rodríguez-Morgado, B.; Martín, L.; Parrado, J.; Vaswani, J.; Ramos-Martín, A. Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation. Water 2021, 13, 1623. https://doi.org/10.3390/w13121623
Caballero A, Caballero P, León F, Rodríguez-Morgado B, Martín L, Parrado J, Vaswani J, Ramos-Martín A. Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation. Water. 2021; 13(12):1623. https://doi.org/10.3390/w13121623
Chicago/Turabian StyleCaballero, Alejandro, Pablo Caballero, Federico León, Bruno Rodríguez-Morgado, Luis Martín, Juan Parrado, Jenifer Vaswani, and Alejandro Ramos-Martín. 2021. "Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation" Water 13, no. 12: 1623. https://doi.org/10.3390/w13121623