Gama, T.C.T.; de Oliveira, G.F.; Pimentel-Filho, N.d.J.; Ribeiro, M.P.d.A.; Ayub, M.A.Z.; Gabardo, S.
GOS from Porungo Cheese Whey: Batch, Repeated Batch, and Continuous Bioreactors. Processes 2026, 14, 822.
https://doi.org/10.3390/pr14050822
AMA Style
Gama TCT, de Oliveira GF, Pimentel-Filho NdJ, Ribeiro MPdA, Ayub MAZ, Gabardo S.
GOS from Porungo Cheese Whey: Batch, Repeated Batch, and Continuous Bioreactors. Processes. 2026; 14(5):822.
https://doi.org/10.3390/pr14050822
Chicago/Turabian Style
Gama, ThaÃs Cavalcante Torres, Guilherme Fermino de Oliveira, Natan de Jesus Pimentel-Filho, Marcelo Perencin de Arruda Ribeiro, Marco Antônio Záchia Ayub, and Sabrina Gabardo.
2026. "GOS from Porungo Cheese Whey: Batch, Repeated Batch, and Continuous Bioreactors" Processes 14, no. 5: 822.
https://doi.org/10.3390/pr14050822
APA Style
Gama, T. C. T., de Oliveira, G. F., Pimentel-Filho, N. d. J., Ribeiro, M. P. d. A., Ayub, M. A. Z., & Gabardo, S.
(2026). GOS from Porungo Cheese Whey: Batch, Repeated Batch, and Continuous Bioreactors. Processes, 14(5), 822.
https://doi.org/10.3390/pr14050822