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dc.contributor.authorRivera Flores, Viviana K.
dc.contributor.authorDeMarsh, Timothy A.
dc.contributor.authorGibney, Patrick A.
dc.contributor.authorAlcaine, Samuel D.
dc.date.accessioned2021-09-24T14:20:46Z
dc.date.available2021-09-24T14:20:46Z
dc.date.issued2021-09-24
dc.identifier.urihttps://hdl.handle.net/1813/109994
dc.language.isoen_USen_US
dc.relation.isreferencedbyRivera Flores, V. K., DeMarsh, T. A., Gibney, P. A., & Alcaine, S. D. (2021). Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I. Fermentation, 7(4), 266. https://doi.org/10.3390/fermentation7040266
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectacid wheyen_US
dc.subjectethanolen_US
dc.subjectnon-linear modelingen_US
dc.titleFermentation of dairy-relevant sugars by Saccharomyces, Kluyveromyces, and Brettanomyces_Supplemental Materialen_US
dc.typeother
dc.relation.isreferencedbyurihttps://doi.org/10.3390/fermentation7040266
dc.provenanceUpdated version with additional author. sbg 10/12/21
dc.provenanceFixed typo in formula. 2/4/22 sbg
dc.identifier.doihttps://doi.org/10.7298/v23f-9x12
schema.accessibilityFeaturealternativeTexten_US


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