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Journal: Foods, 2020
Volume: 9
Number: 1459
Article:
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
Authors:
by
Susanna Raho, Vito Emanuele Carofiglio, Marco Montemurro, Valerio Miceli, Domenico Centrone, Paolo Stufano, Monica Schioppa, Erica Pontonio and Carlo Giuseppe Rizzello
Link:
https://www.mdpi.com/2304-8158/9/10/1459
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