Fermentation of dairy-relevant sugars by Saccharomyces, Kluyveromyces, and Brettanomyces Part II_Supplemental Material

dc.contributor.authorRivera Flores, Viviana K.
dc.contributor.authorDeMarsh, Timothy A.
dc.contributor.authorGibney, Patrick A.
dc.contributor.authorAlcaine, Samuel D.
dc.date.accessioned2022-05-06T18:47:17Z
dc.date.available2022-05-06T18:47:17Z
dc.date.issued2022-05-06
dc.identifier.doihttps://doi.org/10.7298/f38g-ge82
dc.identifier.urihttps://hdl.handle.net/1813/111256
dc.relation.doihttps://doi.org/10.3390/fermentation8060257
dc.relation.hasversionRivera Flores, V.K., Demarsh, T.A., Gibney, P.A., Alcaine, S.D., 2022. Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II. Fermentation 8, 257.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectacid wheyen_US
dc.subjectnon-linear modelingen_US
dc.subjectanalysis of meansen_US
dc.titleFermentation of dairy-relevant sugars by Saccharomyces, Kluyveromyces, and Brettanomyces Part II_Supplemental Materialen_US
dc.typeotheren_US
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