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Journal: Processes, 2026
Volume: 14
Number: 822
Article:
GOS from Porungo Cheese Whey: Batch, Repeated Batch, and Continuous Bioreactors
Authors:
by
ThaÃs Cavalcante Torres Gama, Guilherme Fermino de Oliveira, Natan de Jesus Pimentel-Filho, Marcelo Perencin de Arruda Ribeiro, Marco Antônio Záchia Ayub and Sabrina Gabardo
Link:
https://www.mdpi.com/2227-9717/14/5/822
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