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Fermentation of dairy-relevant sugars by Saccharomyces, Kluyveromyces, and Brettanomyces_Supplemental Material

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2021-09-24

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acid whey; ethanol; non-linear modeling

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Rivera 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

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Government Document

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Attribution-NonCommercial-NoDerivatives 4.0 International

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other

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